Oh, kale. You’re like the popular girl in school who everyone wants to hate, but if they would just get to know you they would realize you are really pretty alright. I for one love kale and because of the eye rolls it now induces I feel the need to say I have always loved it. We are friends from my single girl days when I would stretch a bunch of kale for several meals. I’d add it to chicken soup, toss it in a salad and add it to omelets. When people came over I would wow them with kale chips—the perfect mash up of healthy and tasty. So when I came across these little nuggets I had to try them.
I usually begin cooking on a whim and trust my instincts along the way, but lately I have fallen back in love with recipe cooking. It is so relaxing and inspiring to flip through the cookbooks and old magazines I have on hand and discover a recipe I never noticed before. I looked in a few cookbooks for a recipe and ended up going online to Melissa’s Produce where I found some guidance.
It was surprising to see how quickly the kale sprouts cook and get really crispy, like five minutes quick. Just my style. They came out sort of chewy-crisp not so much like chips, but I snacked on them like chips just the same. Next time I will toss them with pasta and a squeeze of lemon. Or bake them in a garlicky white sauce. Then a salad perhaps. It feels just like old times.
- 8 oz. kale sprouts, large ones cut in half
- 2 Tbsp. olive oil or canola oil
- pinch coarse salt and freshly ground pepper
- ½ cup freshly grated Parmesan
- Preheat the oven to 425ºF. In a bowl, toss the kale sprouts with the olive oil, salt and pepper until well coated. Place the kale sprouts in a single layer on a baking sheet. Sprinkle with the Parmesan. Bake for 5 to 7 minutes or until just starting to brown. Watch them closely as they will burn easily. Allow them to cool slightly then dig in.