Kale. What a super food! It is so rich in vitamins-A, in particular. I grow this right outside my backdoor so I can quickly pop outside and grab a few leaves to add to salad. An herb garden close to your home is wonderful for convenience in adding fresh herbs to your diet. Grow it right outside your back door if you can. The more convenient they are, the more you will end up using the fresh herbs. My favorites are parsley, rosemary, oregano, basil, chives, and mint. I have a fabulous strawberry mint recipe I got from my sister-in-law, who is an amazing cook, and who also happens to have my same first and last name! That recipe will be in a following post. REMEMBER, CONVENIENCE IS KEY!
Tuscan Kale Chips
(Adapted from Bon Appétit)
A bunch of Tuscan kale leaves (also referred to as lacinato kale), rinsed, dried and thick part of stems cut off
olive oil
salt
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool slightly then dig in!