Kale. .. . . So healthy. . How do you like yours???

BUMP!

A friend brought Kale chips to our party the other night. At first I laughed at him becuase who brings baked lettuce to a party, but they were great. He said he took the stems out, washed it, and put it though a salad spinner to get all the water off. He put them on a baking sheet and spritzed with olive oil and sprinkled with salt and baked at 350 until they were starting to brown. They were amazing.

There is a suasage and kale soup made with tomatoes and potatoes that my fiance loooooves.

I used the dehydrator to make kale chips last summer, they are addictive! One of my coworkers puts a handful into his fruit smoothie and swears it gives him an energy boost.

Chips chips chipssss is the only way I have ever or care to eat kale. YUM!!! Tips for kale chips... make sure you rinse the kale really well, and then DRY it really well. (Maybe throw it in a salad spinner, if you have one.) Spray with cooking spray, or toss with a little olive oil. Spice it with whatever spices you like. Bake. If you find your kale chips are soggy, cook them longer and/or turn up the temperature. Make sure to stir them, and watch so they don't burn. You want the edges to be brown, but not brown all over the leaf. Lastly, make sure you get the kale with the curly/wrinkly edges.

We use it for many things.

We add to smoothies.

One of my favorite things to do with it is saute (nonstick pan, very little pam) with onion, garlic, black beans and red chard. add favorite spices. YUM.

I also break it apart - stems out, and add to veggie soup.

Sometimes just steammed with a bit of lemon juice is nice.

Have been buying vegan Kale chips, thanks all for the hints on how to do it myself :happy: :happy:

I made an awesome side dish the other day. It is a kale and potato hash...so delicious (and easy!). The recipe is from EatingWell.com http://www.eatingwell.com/recipes/kale_potato_hash.html


Kale & Potato Hash
Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch.

4 servings, 1/2 cup each | Active Time: 35 minutes | Total Time: 35 minutes
Ingredients

* 8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
* 2 tablespoons horseradish
* 1 medium shallot, minced
* 1/2 teaspoon freshly ground pepper
* 1/4 teaspoon salt
* 2 cups cooked shredded potatoes, (see Ingredient note)
* 3 tablespoons extra-virgin olive oil

Preparation

1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
3. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Nutrition

Per serving : 240 Calories; 12 g Fat; 2 g Sat; 8 g Mono; 0 mg Cholesterol; 30 g Carbohydrates; 6 g Protein; 5 g Fiber; 244 mg Sodium; 651 mg Potassium

Tips & Notes

* Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.
* Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

Bumping for all of the yummy stuff!

I use it in soup...all kinds it works! :bigsmile:

...the few times I've tried Kale, I didn't like it. But since I know it's very good for me...I'm curious to see what others suggest!