I have recently learned to appreciate how healthy this leafy green veggie is; it is very high in fiber, vitamins and minerals. It is a good source of calcium and phytonutrients.

It is in the cabbage family, and according to this article (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38) it is a cancer preventative, can lower risk of cataracts, promote lung health, has anti-oxidants, can prevent rheumatoid arthritis, and has cardio-vascular benefits.

Ingredients:
KALE, well washed and cut up, stems removed olive oil minced garlic

Directions:
You can steam it, but that’s not fun.
Cut it up, and toss it with olive oil and lemon juice, and garlic.
That’s one healthy, high-fiber salad.

But I just found this recipe and it’s fabulous:

∙cut the kale into small pieces, remove the stems
∙toss in olive oil ∙add minced garlic–optional
∙lay out, so there’s no overlap, on a baking sheet
∙bake at 375° for 15 minutes
∙toss with sea salt, and if you wish, pepper.

The kale will shrivel and become crunchy.

I’ll be damned–it’s not quite like potato chips, but the
taste and texture are wonderful.
You’ll actually be fighting over your veggies!

I used mine tonight on top of veal stew. You can garnish with it or use as a side.

Healthy can be delicious.

Know any more good kale recipes?

reply hurricanekate wrote on Jan 1, ’09 Yum!  I love Kale!

reply watersong wrote on Jan 1, ’09 Never had kale, but garlic is good with almost anything, isn’t it?

reply sassyangelac wrote on Jan 1, ’09 So does it taste like spinach/collards/turnip greens?  I like those!

reply jadedruid wrote on Jan 1, ’09 I like the baking recipe. Sounds really cool

reply starfishred wrote on Jan 1, ’09 over here they eat kale all winter in all forms but I will try your crispy critter thing sounds good-

reply sanssouciblogs wrote on Jan 1, ’09 Probably more like collard greens, but you MUST try the crispy recipe, you won’t believe it, it’s like chips!

reply strongwilledwoman wrote on Jan 1, ’09 My mouth is watering…I am going to try this tomorrow…THANKS

reply sanssouciblogs wrote on Jan 1, ’09 Viva garlic! yes, indeed!

editdeletereply lauritasita wrote on Jan 2, ’09 I have also heard that it’s good for osteoporosis because it has calcium. We were just talking about kale today because we getting sick of having brocolli so much, but that’s also high in calcium. Don’t forget to eat your spinach, too !

reply agnes128 wrote on Jan 2, ’09 I like this one as it is suitable for vegetarians, follow the link to soupe au chou ;-D http://www.aftouch-cuisine.com/recipe/soupe-des-hortillonnages-147.htm

reply catfishred wrote on Jan 2, ’09 Kale is a known favourite of the Dutch who, for the most part, live very long lives. In Holland it’s known as boerenkool. And I’ve mostly seen kale in a dish similar to what the English might better know as shepherd’s pie. First I didn’t like it at all, but I’ve grown to appreciate its taste, especially served with a basil cream or cheese sauce.

reply samnangp wrote on Jan 2, ’09 I enjoy Kale, but give me any variety of seaweed any day!

reply pestep55 wrote on Jan 2, ’09 Yummy, I prepared Kale last nite for dinner /:-)

reply brian51 wrote on Jan 2, ’09 Hmmm. that sounds a lot like stuff I used to love “down east”, my child summers on the ocean in NB. It is called dulce, sun dried seaweed. We used to gather it as kids, an uncle had drying racks set up. Just wash it then dry it. I can’t describe the taste, other than the sea salt. The colour was a very dark purplish / black. It’s loaded with all kinds of nutrients and vitamins. They still eat lots of it down there. It is bagged and sold in most stores. It is a treat for kids, believe it or not. Not crunchy though.  I love the stuff, but can’t get it up here in Ontario.

reply sanssouciblogs wrote on Jan 2, ’09 agnes128 said I like this one as it is suitable for vegetarians, follow the link to soupe au chou ;-D http://www.aftouch-cuisine.com/recipe/soupe-des-hortillonnages-147.htm Thanks, Aggie! I took a peek. Looks good. I have been trying to make a green soup which I think the French call Health Soup–it’s very high in fiber and low in carbs. I make a big pot but I can’t get used to the taste. It’s on the bitter side. I need to find a recipe. In the meantime, try the kale crunchy!! It’s magnefique!

reply hurricanekate wrote on Jan 2, ’09 Portugese Kale soup….

reply sanssouciblogs wrote on Jan 2, ’09 That sounds good! BUT TRY THE CRUNCHY! IT WILL BLOW YOU AWAY!!!

reply hurricanekate wrote on Jan 2, ’09 I’m going to! here’s the link to my recipe. http://hurricanekate.multiply.com/journal/item/545/Portuguese_Kale_Soup

reply agnes128 wrote on Jan 2, ’09 And how about using some special herb salt, like celery salt or some with garlic (always the French in me ;-D)  and other herbson the crispy kale?

reply sanssouciblogs wrote on Jan 2, ’09 Sure why not! I can’t wait until yu try this. Remember to separate the leaves so they get “baked”, it is such a surprise!

reply teena2 wrote on Jan 4, ’09 Ummm, I’ll bet that baked recipe would be good with thyme and dill and sprinkled with parmesan cheese.

reply oceanlady53 wrote on Jan 20, ’09 ummm!Yes..we love it too

reply bogieface wrote on Jul 24, ’09 if you let it soak it helps to remove the bitterness…

reply sanssouciblogs wrote on Jul 24, ’09 Good to know, Deb. The same with eggplant; if I remember correctly, you put it in salt water.

reply ladywolf11 wrote on Jul 24, ’09 this sounds good, I  will have to try it, especially baking it thanksssssssssss liz

reply charlie4494 wrote on Aug 23, ’10 would you believe we tried this idea earlier in the evening before finding this recipe!  In addition to being really tasty, the aroma earlier made my gastric juices run

reply beefreelady wrote on Apr 6 No matter how I cook kale, my husband can’t stand to eat it.

reply sanssouciblogs wrote on Apr 8 beefreelady said No matter how I cook kale, my husband can’t stand to eat it. Try this, it’s like light chips.

reply beefreelady wrote on Apr 10 I think I should give it a try.