Issue 12  •  Spring 2013

The Final Kale Challenge

Written by Britta Barrett
Photos by Mike Wilkes

Today marks the last day of "The Kale Challenge"! You know the drill. Earlier in the week, I came up with four super simple and delicious recipes that use kale at every meal of the day and I have been sharing one a day since. Today it's time for a snack! Check out the previous recipes posted this week, for breakfast, lunch, and dinner. What are your favorite ways to cook with kale?

 

Snack Time!

Just when you thought you were tired of this leafy green, here comes an utterly addictive and healthy snack: kale chips. These couldn’t be easier to make or yummier to eat. 

Directions:

1. Preheat oven to 275. Remove the leaves from the kale stems and cut into pieces about an inch or two long. 

2. Toss gently with olive oil and then spice it up. I added nutritional yeast, cayenne pepper, lemon juice, and salt.

3. Put in the oven for about 20 minutes. Remove from oven when the leaves take on a crispy crunch. Take a test bite if you need to. Mine barely got out of the oven before I devoured them. These are so simple and delicious, you might want to make multiple batches.

The complete shopping list for all the kale recipes I made this week (not including some pantry staples) cost less than $20 and made multiple meals in about 2 hours of kitchen time. 

Kale, 3 bunches

Asian pear x1

Pink Lady apple x 1

Carrots x 3

Red or golden beets x 1

Meyer lemon x 3

Garlic x 1

Ginger x1 

Pine nuts, 1.4 cup

Spaghetti squash x 1

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