the lacquered onion.
Beets, borage, tomatoes.
I came in and I put everything
on the counter: chives, parsley, dill,
the squash like a pale moon,
peas in their silky shoes, the dazzling
-Mary Oliver, “New and Selected Poems”
Growing kale? I am. I love its bold foliage.
These ‘puckered sleeves’ are so good for you.
It’s the new must-food.
Not a fan? Here’s a gateway recipe.
Pretty soon you’ll be sautéing.
Chips (formerly known as kale)
salty, crispy, paleo, gluten-free
garden-to-oven in 15 minutes.
Take off the stems, wash, and spin dry.
Rip into pieces, or not. Toss the leaves to coat with olive oil, sprinkle in some sea salt. Spread the kale on a parchment-lined cookie sheet. Leave some space between the pieces.
Roast at 400 degrees for 15 minutes or until crisp.
Sprinkle with extra salt and/or cheese, or choose your own adventure.
Turning kale into chips is a very personal endeavor. 🙂
Think kale chips aren’t healthy? Read this.
Don’t you just love a garden in summer?
What’s your idée fixe?
Let me know. I’m curious.