All Hail KALE! Kale Chips, Side Dishes...

This winter season, it seems like Kale is really the "it" vegetable to be cooked, popping up on food network recipes and in cookbooks alike. Personally, I love the nutrient-rich stuff and below will provide you with two easy recipes so you can get on the kale train... or the kale pail? Oh, just let me get on with the recipes...

Kale Salad

Ingredients

Handful of nuts of choice (pistachios, walnuts, cashews all work) - toasted + chopped

1 bunch Kale

1 tablespoon fresh ginger - chopped fine

3 cloves garlic - chopped fine

1/2 cup oil

Salt and pepper to taste

About 3 cups water (for boiling)

Directions

1. Cut the Kale width-wise into strips, being careful to cut around the center-most white vein (it's too bitter to eat) and place these strips in a pot of boiling water for 2-3 minutes. Strain water and set aside.

2. In a medium sized saute pan heat up about 1/4 cup of oil with garlic and ginger bits until you can smell the aromas of each.

3. Add in Kale and cook until softened and the kale has turned dark green in color.

4. Place in serving bowl and sprinkle with salt and pepper, topping with toasted nuts of choice.

Kale Chips

Ingredients

1 bunch Kale

Healthy amount of olive oil

Salt and Pepper as desired

Paprika (optional)

1. Preheat oven to 400 degrees

2. Cut Kale into 1-inch thick pieces, being careful to exclude the center-most white vein (it's bitter.)

3. Place pieces on baking sheet and toss with olive oil, (enough so each piece is well coated but not too much so that globs of oil drip around the bottom of the sheet.)

4. Arrange pieces so that none touch each other and all are spread out on baking sheet. Sprinkle with salt, pepper and spice of choice (I like to add paprika but it is optional.)

5. Cook about 7-10 minutes or until the "chips" have browned.

Well, that's my Kale Tale. Hope you enjoy!