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“You must eat three bites
of your vegetables, Leslie.” I still remember how Dad’s voice boomed whenever he proclaimed The Vegetable Rule at dinner.
Mom tried to soften things up. “When you grow up, I promise you’ll like them.”
Mom lied. She didn’t mean to, but vegetables are not my favorite. Carrots, lettuce, broccoli –they’re okay. But at 51 years of age Brussels sprouts still make me gag.
Green, leafy kale is packed with Vitamin A, Vitamin C, calcium and iron, all with too few calories to even count. But I didn’t like kale either….until I discovered kale chips!
If you’re skeptical, I understand. I was too. But I made some last week. We loved them. This evening I made another big batch and served some alongside our salmon. My husband’s eyes lit up when he saw the green chips.
The rest of the batch waits in an air tight bowl for the next time
Mr. Wonderful and I curl up in front of the television.
Now if there were just some way to transform Brussels sprouts.
Preheat oven to 350 degrees. Peel kale off of stem and tear into chip size pieces.
Wash and dry thoroughly, a salad spinner makes this easy.
Drizzle with olive oil and sprinkle with sea salt.
Place on parchment paper lined baking sheets. Allow for room so kale pieces do not touch.
Bake in oven for 15 minutes or until desired crispiness.