Kale shouldn't be eaten raw. It needs to be broken down either by heat or citrus to be digested properly. From a health perspective Kale has a high concentration of vitamins, K, A, C, B6, and E. Vitamin K is great because it helps reduce inflammation. More vitamin C is helpful this time of year because helps to elevate our immune systems to attack viruses. Kale is rich in antioxidants and fiber. A single cup has 30% of your daily recommended intake of omega 3s. This is about as close you can get to a "super food."
One final thing to note, I had my girls try this (when they were hungry of course) and they can't stop eating it. We tested this out on a few 9-year olds at a birthday party we hosted at "The Farm" and they loved it too!! Make sure you wait until they are nice and crispy before you remove from the oven or no one will like them. We hope you enjoy them!
- 1 large bunch of kale, rinsed and spun
- Organic non-stick olive oil spray
- sea salt
- Pre-heat the oven for 180
- Remove the stems from the kale and rip them into bite-size pieces
- Spray sheet pan evenly with the olive oil
- Arrange the kale in a tight single layer on the sheet pan and spray with olive oil.
- Season with sea salt, be liberal
- Bake in the oven until crispy, usually about 20-30 minutes.
Tip: A yummy addition to this is adding fresh parmesan cheese before putting it in the oven!