RECIPE: How to Not Get Scurvy

May 13, 2008 at 7:15 pm Leave a comment

“But I have no time to cook!”
“Standing in line at Trader Joes gives me hives!”

These are just a sampling of excuses I get whenever I ask why my friends don’t cook more often. Now that the green market is in full swing, cooking fresh food is easier than ever. Don’t be intimidated by unidentifiable vegetables. If you’re not familiar with something, I find most of the stand owners are happy to give you a briefing, as well as helpful cooking tips. Kale, a leafy green vegetable similar to spinach, is just one of those veggies that gets less than the attention it deserves for being used so rarely in American cooking.

Healthier than potato chips, more vitamin-packed than Veggie Booty (probably), I bring you Kale Chips, courtesy of my farmer-cum-environmentalist buddy, Tristan!

Kale Chips

Preheat the oven to 350 degrees F.
Get a bag of kale ($3 at the market), wash it, and pat dry.

Rip the leaves off the stems (you can literally grab the whole bunch in one hand, and satisfyingly yank them off in one go)

Place the leaves on a cookie sheet, drizzle with olive oil, and season with salt and peper.

Throw into the oven for about 15 minutes until crispy and delicious. Enjoy in front of the TV and not feel guilty.


Entry filed under: Olivia, The Eat Sheet. Tags: , , .

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