Kale, like other greens, can be juiced with carrots and pureed raw in fruit smoothies…and hardly tasted by children and the green-phobic.
Tuscan Kale Chips
- 24 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
- 2 tablespoons extra virgin olive oil
Pre-heat oven to 250 degrees. Toss kale with oil in a large bowl. Sprinkle with salt and pepper. Arrange leaves in a single layer on baking sheets (this may require batches depending on the size of your oven and sheets). Bake until crisp, about 30 minutes for flat leaves and 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Store in an airtight container until ready to serve.