One of my 2013 resolutions is to eat and introduce more dark greens with my family. My kids already love dinosaur (aka lacinto) kale chips – recipe below. And we like sauteed greens with garlic (a little bacon helps sometimes for my son). But I want to embrace a bigger variety of types, recipes and flavors. I was inspired by Sunset Magazine’s January Eat Clean article and I started the new year by making a lovely recipe from the issue – Quinoa Bowl with Chard and Poached Egg.
My daughter and sous chef was really funny when prepping the chard for this recipe. I took a few photos and a silly video of her using the leaves as pom poms. I haven’t tried posting a video here. However another of my hopes for 2013 is to embrace technology and change a bit more. So here’s a video of my daughter cheering for …..chard.
These are a great was to get crunch and nutrition into a side dish or healthy snack for your family. Feel free to try various spices to kick ‘em up. Be sure to keep an eye on the kale during cooking time to be sure leaves do not burn and turn bitter.
1 bunch lacinto kale, washed and dried
½ teaspoon sea salt, garlic salt, or other spice
Prepare two baking sheets with aluminum foil and cooking spray.
Preheat oven to 350F.
Separate outer leaves from center ribs of each kale leaf. Discard ribs.
Lay leaves on prepared sheets and spray or brush with olive oil and sprinkle with salt.. Bake in oven about 3 – 4 minutes. Remove tray from oven and turn over each leaf. Cook another 2 – 3 minutes or until crisp but not charred