Kale Chips: Not Meh

The highlight of my Sunday morning is reading the “Meh List” in the New York Times magazine. ┬áThe meh list is a weekly compilation of things, people and places that are neither here nor there–just so so. I have been trying to come up with an item I can submit and on my list of possibilities was kale chips. Well I recently made them and and as it turns out not only are they not “meh” they have some sort of mystical quality. They were so good that I barely remember eating them!

Ingredients:

  • One bunch kale leaves, chopped
  • Juice of one lemon
  • Olive oil
  • Red Pepper
  • Salt

Steps:

  • Preheat oven to 300
  • The best way to get crisp kale chips is to make sure they are completely dry. After I ran the kale pieces through a salad spinner I laid them out on a kitchen towel and rolled them up.

  • Combine all ingredients, except salt, in a plastic bag and shake.
  • Lay across a baking sheet lined with parchment paper in a single layer. Sprinkle with salt.

  • Bake until crisp @ 20-25 minutes.

Kale “croutons” in sweet potato soup

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Ginger Kale Smoothie

Surprisingly tasty and great for a mini-cleanse.

Ingredients:

  • 3 Kale leaves shredded, stems removed
  • Ginger chunk, skin removed
  • 1/2 banana
  • 1/4 cup frozen mango
  • 1 cup rice milk
  • 3/4 ice cubes

Put all ingredients in blender and puree until smooth.

Tips: You can either chop ginger or run it through a garlic press. You may need to add some water to thin it out to desired consistency.