Sunday, January 30, 2011

Kale Chips: A Marcy Zatz Approved Recipe

Picture taken after Phase 1 Noshing.

Yesterday I woke up at 7 a.m. to walk a mile to the farmer's market in the snow. I would not say that this is a common habit of a college student on a Saturday morning, or the common habit of this college student. However, I was on a mission.

As I posted a few days ago, there is ONE farm at the Ann Arbor farmer's market that is selling leafy greens in late January. The market starts at 8 a.m. in the winter, and Goetz farm will sell out after about 1-2 hours. I got there a little after 8 and was able to take full advantage of the spread. Kale and chard and lettuce, oh my!

Kale Chips
You may have seen this recipe on the internet and heard the testaments about their truly amazing taste and texture (and nutrient density?) but you will not understand the magnitude of awesomeness until you make some of your own. Eat more kale!

We left our's in for a bit too long but still so good.
olive oil

Preheat oven to 375F.
Tear bite size pieces of kale from it's stem and place the pieces in a bowl.
Drizzle oil onto kale (1 T oil for 1 bunch of kale) and sprinkle with salt (1 t salt for 1 bunch of kale).
Massage oil and salt into kale until evenly distributed (I literally mean massage. With your hands.).
Spread pieces onto a baking sheet lined with parchment paper in a single layer.
Bake for about 20 minutes.

Melt-in-your-mouth good.

No comments:

Post a Comment