A QUICK EASY NUTRITIOUS APPETIZER FOR THE HOLIDAYS
A crispy delicious snack to have alone or use as a topping on a casserole or a garnish for any dish. Try making chips with other leafy green vegetables and let me know how they come out.
INGREDIENTS
1 head kale (washed, thoroughly dried)
2 tablespoons olive oil
sea salt to taste
INSTRUCTIONS
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1-1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as appetizer snacks.
ALTERATION
Toss with toasted sesame seeds after baking.
NUTRITIONAL INFORMATION FOR KALE*
1 cup leaves, cooked, without stem: 110 grams, Calories 43, Protein 5g., Carbohydrates 7 g., Fat 0.8 g., Vit. A 9100 IU, Vit. C 100 mg., Thiamin 0.11 mg., Niacin 1.8 mg., Riboflavin 0.2 mg., Phosphorus 64 mg., Potasium 240 mg., Iron 1.8 mg., Calcium 210 mg., Sodium 47 mg.
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SOURCE
Pacific Coast Farmers’ Market Association
*Laurel’s Kitchen: A Handbook for Vegetarian Cookery & Nutrition, 1976
Copyright © 2011 – , Myra Nissen.
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This article was brought to you by Myra Nissen, CCH, RSHom(NA), Board Certified Classical Homeopath. Myra teaches women how to recognize their body’s unique needs and cues and uses Homeopathy to help empower women to take control of their bodies, health and well-being. Find out more, she regularly publishes articles with home care tips for health and well-being in several venues. Visit her blog www.myranissen.com/blog.