Crispy Kale

(courtesy of http://www.steamykitchen.com/)

Do not be afraid of dark, leafy greens!  I used to think of dark greens (i.e. spinach) as that nasty stuff Popeye squeezed into his mouth from a can.  I don't know anyone who watched that show and seriously thought that that green glob was really going to make them any stronger.  Personally, it made me a bit queasy. 

Anyway, aside from the canned and frozen varieties of greens, (which have already been steamed and pressed into either a can or square shape), I had no idea how to prepare the fresh greens other than raw in salad or steamed.  When we received kale as part of our CSA, I knew I would have to be a bit creative.  I heard about roasting it in the oven and decided to give it a try.  Little did I know, it was going to be so addicting!  I kept popping them in my mouth like they were fresh, hot french fries, or m&m's, or gummy colas. (Replace with whatever is your non-healthy addiction...these are just a few of mine!)

Here's the recipe for a quick and easy way to get those dark, leafy greens into your diet without ever knowing it was good for you!

Crispy Kale: (serves 4)

1/2 lb. fresh kale, leaves removed from the dense stems

olive oil

seasoning salt

Preheat oven to 350. 

Wash the kale and dry thoroughly using a salad spinner. 

Toss with olive oil until lightly coated. 

Place on a foil lined baking sheet and sprinkle with seasoning salt.

Bake for 12-15 minutes until crisp.  Remove from oven and sprinkle with more seasoning salt, if desired.