Friday, June 5, 2009

Krispy Kale or how to fall in love with a nutritional superstar

This was a big good it is!  And ridiculously easy.  Julia loves it -- I can credit this to her love of anything with salt and copious amounts of olive oil :-) 

Otherwise it can be hard to fall in love wit kale.  Sure it's a reputed nutritional superstar..full of antioxidants, immunity building properties, even anti-cancer factors. But it's funny looking, has a weird texture and a unappealing name.  #1 it needs to be cooked to change the texture and make it more digestible.  Like spinach cooking helps to neutralize the oxalic acid inside.  It also helps to mix it in other foods like you would spinach--eggs, soups and stir fry.  

If you can find kale at a farmers market you will benefit even more.  According to my traditional foods guru, Sally Fallon, conventionally grown kale concentrates the nitrates from the soil and this isn't good!

Head of Kale
celtic sea sale
olive oil

Give kale a good bath before you use--especially if organic.  Tear leaves into bite size pieces then toss with olive oil and sea salt so that the kale is lightly coated.  Cook at 350 for about 15 minutes until crispy.  Any more and it still tastes ok but shrivels up.  That's it!  


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