Rachel’s Kale Crisps

One bunch kale plus one tablespoon olive oil Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated baking sheet with parchment paper. With a knife or kitchen shears 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 spices or herbs if you like. Bake until the edges brown but are not burnt, 10 to 15 minutes. Keep an eye on them, they can burn easily 🙂 Continue reading Rachel’s Kale Crisps

Jennene’s Kale Pesto

1 bunch of kale 1 teaspoon ground nutmeg 1 teaspoon ground black pepper 3 cloves garlic Zest and juice of 1/2 a lemon 1 cup pecan nuts Olive oil Lightly blanch kale in boiling water for 45 seconds – 1 minute. Drain and rinse with cold water and then squeeze out all the excess water with your hands. Now you will have a small green ball in your hands! In a food processor, grind pecans and add lemon zest, pepper, nutmeg and garlic. Add kale and lemon juice and enough olive oil to get the mixture blending – careful not … Continue reading Jennene’s Kale Pesto