RSS Feed

Cooking with Kale


December 28, 2010 by Hope Gardens


Red Russian Kale freshly harvested

Kale, like other greens, can be juiced with carrots and pureed raw in fruit smoothies…and hardly tasted by children and the green-phobic.

Here’s a great recipe for kale chips from Follow Sara on Twitter too.!/foodloveswine.

Tuscan Kale Chips

makes 48


  • 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.