Hey everybody,
It's Kale Season, and time to eat it. Greens, generally, are widely available this time of year, and there's ways to eat them it that will trigger the "Lay's Chips" syndrome. Over the course of the next few weeks, I'll post some ways of making chopped salads, greens grilled with beef and tuna, greens cooked into comfort soups and greens braised in pans with other seasonally available veggies and protein sources. Greens are so good for you, and you can prepare them so they stay good for you.
These posts will often times be less "recipe like," and more like how to fish...but cook. In my family, and well into the extended portions of it, I cook and clean...somewhere, I'm told there is a laundry room...
The real purpose of posting this cooking info is to get started making up this kind of stuff for the farmers' market that my family sells at, as we sell greens and need to share ways of using them with our customers. I always make samples to taste at the farmers' market, and I will list how they're prepared here, as our customers have requested recipes. If you have any thoughts, please let me/ others know.
Speaking of "Lay's Chips," here's a way to eat a pound of kale, if you got nothing better to do:
--Wash your kale and cut off the bottom stem, so it's mostly leaf,
--Pre-heat your oven to 300-325 degrees,
--Put the kale into a salad spinner and dry it off,
--Toss the kale in a large salad bowl with a light coating of olive oil and salt/ pepper,
--Lay out a single layer of kale on a couple cookie sheets and place into the oven for about 10 minutes, or until they get crunchy and dried out but not burnt,
--You know when their done: you try one as a tester and you eat the whole sheet of kale.
Don't put too much olive oil on the kale. Do use other spices, hot pepper, and so forth to make different flavored kale chips.
OK, the next cooking idea will be greens and eggs for breakfast, as my daughter who's learning to read, has read "Green Eggs and Ham," and wants to eat green eggs and ham.