What the Kale!?!

It seems as though there is a kale craze running rampant. I'm happy to report I have been on the bandwagon for months now! Not only is kale delicious it is also nutritious - a perfect item for a blog devoted to tasty healthy things. I have two favorite recipes for kale: Kale Chips and Kale with Cannellini Beans and Bacon. The first is simple - the second is not. Today, we are going with simple. Let me start by setting your expectations at a reasonable level. Kale chips are in no way like a potato chip. Please don't be fooled by the many kale enthusiasts desperate for you to try kale chips with attempts at luring you in with false claims comparing kale to a potato. Yes, they are light crunchy seasoned bits of goodness but they do not have the taste or texture of a potato chip. I repeat: not a potato chip.

Now that expectations are set - on to the easiest recipe you will ever find! I make kale chips at least once a week...sometimes twice a week. Every time both cookie sheets of kale chips are gone within an hour (I have an abundance of snackers in my house). It is important to note the type of kale used - the curly kale  found in most grocery stores works much better than Lacinato "Dinosaur" kale often found at local farmers markets - I have a sweet cousin that can attest to this.

Kale Chips
Adapted from several sites

1 bunch kale
1 tablespoon olive oil
Sea salt, to taste
**If you want a little kick add a dash of Cayenne Pepper, Garlic Salt or Paprika depending on your preference

Preheat oven to 300°F. Rinse and dry kale. Remove center ribs and stems. Cut or tear into pieces. Toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on two baking sheets. Bake for 20 minutes, or until crisp. Voila! Serve immediately...or not. They are great either way!

Some photos for reference:

Before (top) and After (bottom)
Mmmmm crispy goodness!

The final product

Roasted Broccoli? Yes, Please!

Well, it is Memorial Day weekend. While my friends and family are out golfing, lounging by the pool, celebrating with tasty libations and having fun - I am home with a never ending cold, roasting broccoli. I'm not looking for sympathy because let me tell you, this broccoli is divine. Not only is this broccoli tasty it is also healthy. Woot! It is officially my first TastyHealthyThing to blog about.

A few months ago, my dearest friend Amie told me about this beautiful site in which I found a recipe for Oven Roasted Broccoli. I've wanted to make it for a while now and I am so happy I finally did. Some sort of wizardry happens in the oven as the broccoli roasts to perfection. The result is perfectly tender, crispy crunchy goodness, a slight carmalized effect from the oil and a zing from the garlic and red pepper flakes. Mmmmmmmm.

A quick and easy recipe that is guaranteed to please the palate!
 

The result as shown at Honey and Jam



• 1 1/4 pounds broccoli crowns, cut into florets (about 8 cups)
• 4 1/2 tablespoons olive oil, divided
• 3 garlic cloves, minced
• Large pinch of dried crushed red pepper



Chop the broccoli (Not 8 cups worth, I made this recipe for 2)

 

Rinse the broccoli



Preheat oven to 450°F. Toss broccoli and 4 tablespoons oil in large bowl to coat. Sprinkle with salt and pepper. Transfer to baking sheet. Roast 15 minutes. (I was only slightly worried the smoke alarm would go off)



Ready for roasting!

Stir remaining 1/2 tablespoon oil, garlic, and red pepper in small bowl. Drizzle garlic mixture over broccoli; toss to coat. Roast until broccoli is beginning to brown, about 8 minutes longer. Season to taste with salt and pepper. Serve immediately.

Because a man can't survive on broccoli alone, my husband grilled steak.

Enjoy!