For some folks, the mere mention of the the word “kale” makes their minds go crazy thinking of massaged kale salads, kale chips, green smoothies, sautéed kale with caramelised onions… the list goes on and on.
Others get a blank look on their face and say, ‘Excuse me, did you say ‘stale’?”
“No, KALE. It’s that leafy green vegetable.”
“Oh, you mean the garnish?…”
Folks, this post is for you.
“Superfoods” come into the media limelight all the time, but if you don’t know either what it is or how to use it, it ain’t gonna do you much good.
So, why kale chips? Really, why kale at all? That should be the first question…
Kale has one of the densest nutrient profiles of any food on the planet. It’s high in vitamins C, A, K, and folate. It’s also full of potassium and a decent source of calcium. Pretty good for one little low-calorie vegetable, don’t you agree?
The downside to kale is that it tends to be bitter, and the texture is tough vs. tender. But baking transforms it into crispy, almost tissue-like wafers of addictive deliciousness……