October and November are great months for harvesting and eating kale, one of the most nutritious and health-supporting vegetables. I realised that not many people know how to eat these tough leaves - you can always put some into salads, steam or stir fry some, but this way you can replace potato crisp and enjoy kale as snack.
The picture above is crispy Scottish supermarket kale, and here are more pictures of Nero de Toscana variety and chard from my garden.
More kale pictures...
Ingredients
2 bunches of kale
2-3 tbsp olive oil
Salt to taste - best Himalayan rock salt
Garlic powder to taste
Directions
1. Carefully remove the leaves from the thick stems and tear to required size. Wash well (unless organic and from own garden) and thoroughly dry in a salad spinner or large clean dish cloth.
2. In a big bowl, drizzle leaves with olive oil, sprinkle with salt and garlic powder. Mix well and work the mixture in to all leaves.
3. Preheat an oven to about 100-150C or gas mark 3-5.
4. Place kale pieces on a large metal or silicon rack with a tray underneath. Make sure they do not overlap too much.
5. If you have fan-powered oven,bake in for 5 minutes, then check for crispiness and bake until crispy but NOT BROWN. In normal oven, after 5 minutes, try to leave the oven door slightly opened, to dehydrate leaves quicker without overbaking.
Variations
Instead of kale, use fresh spinach leaves or rainbow chard (mangold).
