Around the Table
By Vesna Vuynovich Kovach
in Brava Magazine
Related article: “Do carrots grow on trees?” Raising awareness and bridging the gaps between farm and table: REAP’s executive director Miriam Grunes
The grand prize winner of last year’s Food for Thought Festival was this sustainable snack with crunch, submitted by Jessica Weiss of Oregon, Wis. “My kids can’t get enough of these!” says Miriam. “I add a little cider vinegar when tossing the kale with olive oil. Gives a nice sparkle to the flavor.”
1 bunch kale, washed and dried in a cotton towel
2 tablespoons olive oil
cayenne pepper (optional)
Cut stems from the kale stalks and set aside for stir fries or other uses. Tear leaves into 2- to 3-inch pieces and place in a large bowl. Drizzle in the olive oil. Toss kale with your hands until all is lightly covered with oil. Spread kale out on one or two large baking sheets. Don’t pile up; keep in one layer. Sprinkle with salt and cayenne (if desired) to taste. Bake until crispy, 10 to 20 minutes.
Check frequently as they can go from crisp to burnt quickly. Hissing and popping sounds while baking are normal. Transfer crisps to a bowl and enjoy.