The weather is cooling; leaves are falling. It’s time to grow kale. We know we’re supposed to eat more of this delicious vegetable, but a lot of us don’t think we like it.
The first year I grew kale I discovered my family hates it stir-fried or sautéed. Undeterred, I learned to make kale chips. Everyone in the family, except my son–who abhors all green vegetables, loves them.
So, let’s make kale into chips. Those fancy chips in the store are not as good as what you can make yourself.
It’s oh-so-simple too!
Kale grows like gangbusters in soil amended with composted chicken manure. It is easy to sow and grow in late fall. You can also grow it during winter under row covers or in a cold frame. I grew one crop in fall, and now I’ll sow another.
I love lacinato kale, sometimes called dinosaur kale. It can be harvested young or at maturity. It is yummy and doesn’t have as many ridges to clean as curly leafed kales like ‘Red Russian’ or ‘Winterbor.’ However, those ridges really hold the ingredients in the kale chips.
So, grow whichever you like.
Here’s my quick recipe:
One bunch of kale
Two tablespoons olive oil
Salt to taste
Parma brand of vegan parmesan cheese (composed mostly of ground walnuts and nutritional yeast.) I like the chipotle flavor, but I bet garlicky green is good too. It is gluten free and tastes great on pizza and other stuff too.
Coat kale leaves with olive oil and liberally sprinkle parma. Toss with your hands. Salt to taste. Bake in a 425 F oven until you desired crispiness is achieved.
That’s all there is to it! Don’t you just love it when a plan just comes together?