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Post by LindaNY on Feb 15, 2012 22:29:46 GMT -5
Since I've been a low carb follower since 1997 and am 5'1" and 114 lbs. I thought I would share this for those of you who are struggling to get your weight in line.
OMG they are GREAT!!
You need:
bunch of Kale
extra Virgin Olive Oil
sea salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner.
Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake, in a single layer, until the edges brown but are not burnt, 15 to 20 minutes, or when ever the edges are brown but not burnt.
Enjoy!!
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Post by sandy07 on Feb 16, 2012 10:01:28 GMT -5
When the kale in our little town looks good I may try making this for hubby. Thanks Linda
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Post by LindaNY on Feb 16, 2012 10:08:26 GMT -5
It's great!!! Hope you enjoy.
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Post by mary57 on Feb 16, 2012 22:40:34 GMT -5
I have just started to eat kale, and rapini for that matter, always on the lookout for ways to cook them, thank you. Will try this next week.
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Post by Blossom/Jackie W. on Feb 18, 2012 14:20:31 GMT -5
Now you guys have peaked my curiosity! Not that I need low carbs or anything but I LOVE new tastes and I'm not big on regular "chips" etc.
Just asking.... but; are they recommednded with any type of dip? Like vegetable or ranch or something?
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Post by dorothy on Feb 18, 2012 16:42:36 GMT -5
This method is also good with swiss chard and beet tops. i eat spinach almost every day. I"m hooked on it. You can saute these greens chopped up with chopped garlic and red onion. Then sprinkle with salad vinegar (Allans) Some use Balsamic or cider vinegar. Delicious
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Post by LindaNY on Feb 18, 2012 19:47:13 GMT -5
Jackie, they are too fragile to use with a dip. You can use them on a salad though.
Dorothy I've heard others say that other "greens" can be used. Thanks for reinforcing this. I may try beat tops next.
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Post by mary57 on Feb 28, 2012 18:38:24 GMT -5
I like beet tops mixed with swiss chard, and or spinach. Makes a nice mix.
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