I had heard of kale chips but actually never tried them till at a friend's house last week. Ooh, very delish and addicting. What a great way to use a vege that sometimes confounds me in our csa share. Following is a very easy recipe for this fun and healthy snack. Followed by another for Zuppa Toscana, a hearty soup using fabulous Vitamin C & A rich kale. Buon appetito!
Baked Kale Chips
1 bunch kale
1-2 tablespoons olive oil
sea salt
Preheat oven to 300°F. Rinse and thoroughly dry the kale (salad spinning followed by air-drying on a towel works great), remove large stems, toss with olive oil in a bowl, then sprinkle with sea salt. Arrange leaves in a single layer on a large baking sheet & bake for 15-20 minutes, or until crisp. Let cool and enjoy.
Zuppa Toscana
1 lb turkey sausage
sliced red potatoes
1 small onion, chopped
2 cloves garlic, minced
2-3 cups kale, chopped
2-3 cups low sodium chicken broth
1/2 quart water
1 cup milk
ground pepper to taste.
Cook sausage and set aside. Place potatoes, chicken broth, water, onions & garlic in pot, and cook on medium heat until potatoes are done. Add sausage & pepper to taste and simmer another 10 min. Lower heat and add kale & milk. Heat thoroughly & serve.
Some Zuppa Toscana recipes call for cream, but 2% milk worked well here. Also, Jeff, who can't have onions & garlic (such a bummer), found his onion & garlic free soup very tasty and even better the next day. Kale is flavorful, wonderful stuff!
Note: both recipes adapted from a variety of sources.
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