Tuesday, February 7, 2012

Nutritious chips? ...the start to a week of kale

If you're up on reading food blogs, you're probably tired of hearing about kale. However, since I just discovered this awesome green a few months ago, I'm devoting this week to experimenting with new kale recipes.

Kale is considered a super food because of all of the benefits it provides: antioxidant rich, prevents cancer, lowers cholesterol, and is loaded with fiber and vitamins (A, C, K, and Calcium to name a few). (This Whole Foods article will give you the in-depth benefits.) It's in season mid-winter through early spring, so now is the perfect time to buy it and enjoy!

The first recipe that's up is baked kale chips. These have become so popular at my office that whenever someone brings them in, they are gobbled up faster than the baked goods that are around - even among the least healthy of coworkers. When coworkers who had never heard of kale before and were skeptics of anything green actually request and crave these "chips," it goes to show that you've gotta give 'em a shot!

Note: If you are bringing these chips to work, do be warned that they get stuck in your teeth very easily... Just a heads up in case you have a lunch meeting!

Baked Kale Chips, recipe from Whole Living magazine

1 bunch of kale leaves, stems removed and torn into medium bite-sized pieces (they shrink down when cooked)
2 Tablespoons olive oil
Zest of 1 lemon

1. Heat oven to 350 degrees.
2. Arrange one bunch of kale leaves on two baking sheets.
3. Drizzle leaves with olive oil, salt, and pepper, and toss lightly to coat.
4. Bake 12 to 15 minutes, stirring once halfway through. Bake until crisp.
5. Toss with lemon zest. 

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