I learned something important during the processes of redoing my blog.
For someone who promotes and focuses on a CSA for so much throughout the summer, I have a distinct lack of vegetable recipes!
I have no idea why. I mean, I’m eating all my veggies that come to me weekly, I guess to me vegetables are not a very exciting blog post.
However, in an attempt to keep ourselves from gaining any holiday weight this season, my husband and I have been increasing our fruit and vegetable intake and it is a perfect excuse to start sharing my favorite vegetable sides.
All of these are easy preparations, and I have a feeling you’ve done it before, or maybe you haven’t. Perhaps this will help you get out of that vegetable rut and make that side dish, that you know you should really be having with dinner a little more exciting.
I’m kicking off this new series with a dish that can be served as a side or snacked on throughout the day. Kale chips should keep for a few days sealed in an airtight container, assuming they keep for that long.
Also, there are many types of kale out there. Feel free to use whatever variety you like, any type will work here.
1 large bunch kale, rinsed and dried
2 tablespoons extra virgin olive oil
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Preheat your oven to 350 degrees F.
In a small bowl mix together the cumin, chili powder, salt and ground pepper. Place aside.
Remove the stems and center ribs of the kale which can be tough. Cut into large pieces. Place into a large bowl and coat evenly with olive oil – your hands are your best tool here.
Lay evenly on parchment lined baking sheets and sprinkle with the chili-cumin spice mix.
Bake for about 15-20 minutes until the kale is crispy and lightly browned, it will shrivel up slightly and that’s a good sign that it is done. It took me two rounds using two baking sheets each time to use all my kale.
Place in a bowl and snack away!
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