We’re starting to get to the end of spring here in Virginia. Know how I can tell? Everyone’s tired of eating greens! Lettuce, spinach, tatsoi, beet greens, now kale. We’re ready for some tomatoes and peppers and corn around here!
But in the meantime, so as not to waste spring’s generous green bounty, here’s a recipe for yet one more way to prepare greens. This recipe has the advantage of making them into something crispy–not what you normally think when you think of greens.
I won’t say these taste like potato chips, because they don’t. (If you want something that does, try Nature’s Potato Chip.) They have their very own kale-ish taste. I like them, though, as something new and different. They keep my taste buds from getting bored! (They do stay on your breath, though. Probably not a good dish to serve on a date!)
This recipe is based on one that Amy Bell contributed to eatdrinkbetter.com.
Start with 5-8 oz. fresh kale. (I use Lacinato–the curly kind–because that’s what I have in the garden.) Wash it, remove the stems, and cut or tear into 3-4″ pieces. Put in a large bowl.
In a small dish, combine 1 T. olive oil and 1/2 T. apple cider vinegar. Pour over the kale and toss to coat. Sprinkle with 2 T. grated Parmesan cheese and a pinch of salt. Toss again until kale is evenly coated. Spread onto a large baking sheet and bake for about 15 minutes at 375°F, until crispy and brown around the edges. (No need to grease the pan; the kale won’t stick.)