I first discovered kale last winter, when I picked some up from the Silver Spring farmers market with great excitement after hearing foodie friends rave about it.
I didn’t get it. I tried steaming it, sauteing it, putting it in soup, eventually settling on a mix of all three to make it palatable.
So when I saw that this week’s CSA offerings included kale, I approached it like a supervillain in my kitchen (As in: We meet again, leafy greens I know I’m supposed to like).
Wash the kale, and *dry thoroughly* to prevent soggy chips. Tear leaves into chip-sized pieces. Coat each side of each leaf with cooking spray, garlic powder, pepper and more sea salt than could possibly be healthy, and arrange on a baking sheet without overlapping chips.
What’s your favorite use for kale? Any delicious, runner-friendly recipes you’ve discovered this week?