New Year, New Recipe–Kale Chips

Happy 2015!! I just made homemade Kale Chips for the first time and I have to share. Preheat oven to 300. You will need the following ingredients:

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Note that this is my first time making and so all I had was baby kale. Next time I will not use baby kale as they were very tender and easily broke when trying to remove them from the baking sheet. I was able to carefully pick up the majority of the cooked chips, but just FYI, next time I will try regular kale.

I used what would fit on my baking sheet, which was about two handfuls of the kale, stems removed. In separate bowl, whisk approx 1 tbs olive oil and 1/2 tbs Braggs’s together. Pour over the kale and toss until evenly spread. Place the kale evenly on your baking sheet. Cover the baking sheet with another baking sheet and bake for approx 10 minutes or until crispy.

This was my finished Kale:

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Savory Kale

Savory Kale

Ingredients:
2 tablespoons olive oil
1/2 medium onion–chopped
3 cloves minced garlic
2 tablespoons dijon mustard
1 tablespoon cider vinegar
1 3/4 cup chicken broth (low sodium)
1 pound bag Kale
Handful or so of sliced almonds (optional)
Handful or so of dried cranberries (optional)
Salt and pepper to taste

In a large stock pot, heat olive oil on medium high heat. Add onion and garlic. Saute until onion softens–about 5 minutes. Stir in mustard, cider vinegar, and chicken broth. Bring to a boil on high heat. Add kale. Cover and cook 5 minutes, stirring often. Add cranberries and continue cooking on medium high heat. Season with salt and pepper. Add almonds last.