Addicted To Kale

I love the hearty bitterness of kale.  Growing up, my Mom made a great Japanese inspired version with dashi and katsuo.  Over the past year, I've been introduced to some fantastic new ways of using kale.  Kim Severson from the New York Times posted this amazing recipe for Kale and Ricotta Salata Salad.  I never thought of eating kale raw, but it's now a staple in my kitchen.

Kale and Ricotta Salata Salad

Over the past year, recipes for kale chips have been proliferating through food blogs and magazines.  They really are that good.  Roasting the kale really transforms the hearty green into a crispy lightness that is impossible to describe.  Wash and dry kale, removing stems and ribs.  Lightly coat w/ olive oil, add salt, pepper and roast in a 400-415 degree oven.  Start checking after the first 8 minutes, mix often and remove as they are done.  They are ready when crispy and lightly browned at the edges.

Kale Chips