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Home Cooking

Jacques Pepin's crispy kale

yumyum | May 6, 200909:33 AM     63

A few of us were intrigued by this side dish / snack JP did on a recent tv show. I made it last night and must say it's a great way of mixing up your basic kale recipes.

Take a big bowl of kale greens, removed from the stems, broken up into smallish pieces (I bought a bag of kale already prepped at the store). Toss with a TBSP of oil and a good sprinkle of salt. Crisp up on a baking rack set over a sheet pan at 250 degrees for about 25 minutes. Toss about halfway through. The kale will darken in color and diminish in volume dramatically.

Result is a crispy crunchy snack that makes it easy to get your kale. I bet kids would love it too, since it doesn't really seem like a veggie once it's all crispy and salty.

If you're trying to eat more kale (and you should!) this one is worth a whirl.

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