I am determined to eat what we are growing, even if it means kale, kale, and more kale. I have given bags of the green gems to every visitor, but it continues to proliferate. We prefer the curly leaf variety, but Roger planted plenty of the flat leaf version. What we have here is great green elephant ears of kale and few recipes that meet our approval.
Our standard kale preparation is with garlic, olive oil and pan-fried walnuts. Tonight’s kale recipe was unusual but terrific—Baked Kale Chips. The recipe was submitted by Lucy DelRey on allrecipes.com. Her comment about the chips being a good conversation topic is true. They are weird-looking, but delicious!
One of the feedback comments suggested adding a splash of soy sauce. Knowing that C.J. would drink soy sauce if it were a beverage, I added that flavoring to entice him. It worked!
I persuaded C.J. to help with dinner tonight, and he washed and cut the leaves with kitchen scissors. I can imagine the novelty of kale chips and the ease of preparation would make this a fun cooking project for children. The salty taste and strange “chip” feel guarantees that children will eat their greens.