Kale is my new "go to" snack or recipe additive (like in my soups, stews, pasta dishes, casseroles, mashed potatoes). I can finally get this hearty, dense, dark, leafy green into my husband and he actually likes it! Before I get to the quick recipe, let me share with you some of the serious nutritional benefits of this beautifully verdant vegetable.
Kale is low in calorie, high in fiber and has zero fat (1 cup of kale: 36 calories / 5 grams of fiber / 0 grams of fat). Because of its great fiber content, it's effective in aiding digestion and elimination. Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and the prevention of blood clotting. Also, increased levels of Vitamin K can help people suffering from Alzheimer's disease.
The deep, dark color is beautiful and it's these powerful antioxidants, such as carotenoids and flavonoids that give it that color and help protect against various cancers. Kale is high in Vitamin A, which is great for your vision, your skin, as well as helping to prevent lung and oral cavity cancers. Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration. Kale is a really good detox food. It's filled with fiber and sulfur, both work to detoxify your body and keep your liver healthy.
Here's one of the easiest recipes you will ever throw together, not to mention the easiest and most creative way to get this underutilized veggie into your family. Now pay attention, it's so quick and easy you just might miss it . . .
Ingredients:
Bunch of fresh kale (I prefer to use the whole leaf rather than the pre-chopped/pre-washed bagged kind)
Olive oil
Salt & Pepper
Preparation
Preheat oven to 400 degrees. Wash & dry the kale leaves. Rip the fleshy leaf away from the stem (the stem is tough and fibrous) and discard the stem. Arrange the torn leaves on a baking sheet (I line it with parchment paper for easy clean up). Drizzle with olive oil (make sure every leaf gets a little on it). Sprinkle with salt & pepper. Bake for 10 - 12 minutes (until crispy).
Another fun part about this recipe is you can add any flavors you want to these chips: lemon zest, parmesan cheese, cayenne pepper, rosemary, curry powder, garam masala, garlic powder, the list is endless!
The crunch factor is fantastic and the taste is delicious!!
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