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Wednesday, November 11, 2009


Kale is a member of the brassica, or cabbage family; relatives include broccoli, cauliflower, collards, and brussels sprouts. It comes in beautiful colors ranging from gray-green, to deep green, to a burgundy purple, and is native to North America and prefers colder climates. (Those colorful curly cabbage like things used for decoration are also kale. edible, too.)

A super-good-for-you-green, it has beta carotene, vitamin K, vitamin C, zeazanthin (a compound necessary to eye health, and found in saffron and paprika), sulforaphane and Calcium.

With each frost, it gets sweeter.

Kale Chips:

(from dietrich)

1. De-vein many, many leaves of kale. (Cut out the largest veins, as they don't crisp up right). Rip or chop these into bite sized pieces.

2. Rub these leaves with olive oil. Salt and Pepper to taste.

3. Lay on a baking sheet and bake at 350 F for 10 minutes, or until crispy and edges are just golden brown (but not burnt).

4. Eat while hot, like potato chips.

kale starts given by Windy City Harvest to plant at ECO

1 comment:

  1. i already know how to make kale chips! but i do them slightly differently.