Kale Recipe Chips

Kale should be your best friend. Heres why:

– This dark, leafy green member of the cabbage family (Hi cabbage family!) has an abundance of antioxidants and can also aid in lowering cholesterol and reducing inflammation.
– Just one cup boasts over 1000% of your daily-recommended vitamin K (promotes bone growth and regulates blood clotting). In fact, its K content surpasses that of broccoli and spinach. Yay kale!
-That same cup also contains over 350% of your daily-recommended vitamin A (aids vision, growth, bone formation, tissue repair and red blood cell production); 5g of fibre (aids digestion and detoxifies the body); only 35 calories.
– Kale also delivers vitamin B6 (maintains healthy nervous and immune systems), as well as iron and calcium.

How to buy fresh kale:
Look for deeply colored, crisp-textured leaves free of blemishes or yellowish spots. Avoid bunches that appear wilted.

Show your friend kale some love:
Here’s a little known fact: kale is tough manly-man of a veggie and requires a little extra rub down. Massage the leaves, making them softer and tastier (and bonus: easier to eat and digest).
– remove the leaves from the thick middle stem
– rinse and dry
– tear into bite size bits
– toss in a bowl with a drizzle of extra virgin olive oil and a pinch of salt
– get your hands in there and rub away! Youll notice the kale turn from a muted colour to a lively green and thats your indication that its ready.

That being said, please please please dont put salted and olive oiled kale in your smoothie (woof!)! I prefer frozen chopped kale in my smoothies. Its a lot easier to just throw it in, without the hassle of rinsing and chopping at 6 a.m. I like easy at 6 a.m. mornings are hard enough as it is.

Showing your kale some loves works for kale chips. A really delightful snack (really, what doesnt taste good in chip form?). Heres a recipe:

1 bunch torn kale leaves (stems removed)
2 tbsp olive oil
Salt

Preheat oven to 350 degrees. Toss torn kale leaves with olive oil and salt. Place on a parchment paper-lined baking sheet. Bake, rotating tray once, until crisp (about 12 to 15 minutes).