We are back in the full onslaught of fresh fruits and vegetables from our native Urbana Farmers' Market, our CSA from the Moore family farm, and when necessary, the Chicago Green City Market. We have been rotating our purchases of leafy greens, which have been plentiful this spring and early summer: turnip greens, beet greens, several types of kale, lettuces, and spinach. Tonight, we faced the problem, what to do with our lacinato kale (aka cavolo nero, dinosaur kale) from Blue Moon Farms.
The answer: kale chips.
Take one bunch of lacinato kale, about 12 leaves or so. Strip the leaves from the stems. Preheat an oven to 250 degrees F. Toss the leaves in 1 Tbsp olive oil and add salt and pepper. Place the leaves in a single layer on two cookie sheets and bake in the oven for about 30 minutes.
The leaves will wilt, and amazingly, become crisp.
Take out, cool on a cooling rack, and then serve as a side dish or hors d'oeuvre. Crunchy, salty, peppery, kaley.
The picture does not do justice. These leaves have definite crunch!
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