UrbanMoms and California leafy greens
know that when you eat well you feel well. Discover new and delicious
ways to incorporate leafy greens in your diet. California leafy green
farmers recognize their responsibility to produce a safe product
and are committed to protecting public health. It is also important for
food preparers to take steps to maintain safety all the way to the
table. Practicing safe-handling methods in the home can reduce the risk
of foodborne illness and keep your family healthy!
Cayla from the UrbanMoms Kitchen and Jen from The Fit Housewife have reviewed another delicious recipe provided by California leafy greens. Check out what they had to say and their great photos. This is your opportunity to enter the contest for a second time. See details below.
Kale is a super healthy leafy green vegetable. Baking kale into a crunchy, chip-style snack will have you munching through bunch after bunch, guaranteed! Kale bunches vary in size and produce anywhere from 12 to 16 cups (3 to 4 L) of bite-sized kale pieces. This recipe is for 12 cups (3 L) of uncooked kale (serving size reduces when cooked).
Prep time: 15 to 20 minutes
Cooking time: 8 to 12 minutes
Makes 4 to 6 cups (1 to 1.5 L)
1 medium bunch kale, washed and dried
1 tbsp garlic, finely minced 15 mL
½ tsp crushed chili flakes 2 mL
2 to 3tbsp olive oil 30 to 45 mL
3 tbsp Parmesan cheese, finely grated 45 mL
- Preheat oven to 350°F (180°C).
- Tear off washed bite-sized kale leaves from hard stems and place in large plastic bag.
- Whisk together garlic, chili flakes and oil. Drizzle oil mixture over kale, hold bag closed and shake to coat kale leaves as evenly as possible. Do this in two batches if needed.
- Lightly spray a sheet pan with oil. Spread each kale leaf out flat on pan. Crowd leaves but do not overlap.
- Bake in oven for 8 to 12 minutes. Kale is done when leaves are dark green and crisp. Do not let kale turnbrown. Transfer kale to a rack to cool and repeat with remaining kale.
- Serve kale in a large bowl. If there are leftovers, store in a sealed container and keep at room temperature for up to a week.
Cayla’s from the UrbanMoms Kitchen Recipe Review:
For the past few summers, I have been systematically uprooting my flowers and replacing them with food. It started with a couple of potted herbs and has evolved into a full-blown urban farm with no fewer than 10 varieties of fruits, veggies, and herbs growing alongside our barbecue and pool. Out of all this edible goodness, my absolute favorite has to be the kale. I’m not sure what it is about that majestic green goddess, but I actually feel just a little bit more superwoman-like after eating it. And it tastes pretty good, too. That is why at the end of the summer, when my garden was put to rest, I was so sad to watch the last few leaves of my kale succumb to the cold. Fortunately, its always warm enough in California for my beloved kale to grow and I am able to enjoy it all year long.
One of my favorite ways to eat kale is kale chips. They are light and crispy and you barely remember that they’re good for you while consuming them….which is probably why my kids love them so much, too. Recently, I tried a great new recipe for them, provided by California Leafy Greens. And I’m glad I did. Not only did I find a new and exciting way to prepare Kale, I also learned a lot about the safe way to handle it, as well as other cooking greens. I always knew that it was important to wash and dry them, but what I didn’t know was that I also had to wash any knives, counters, cutting boards, and anything that had come in contact with the unwashed kale. It makes sense if you think about it.
Washing and drying the kale turned out to be the most difficult part of this recipe. Not that washing it was hard, it’s just that the rest of it was beyond easy. So easy, in fact, that after it was cut up, I let my 9-year-old daughter do the rest.
After putting it in the oven, I mixed it up every few minutes to make sure that each piece got an opportunity to crisp up. Less than 20 minutes later, it was a beautiful deep green and crispy, just like the recipe promised.
I tasted it and it was amazing! I chose to add a bit more salt to bring out the flavours a bit more, but that’s just me. Feel free to add as much or as little salt as you like. My family loved it just as much as I did. It was the perfect fun and delicious side dish next to our turkey burgers…one that I know I’ll be serving again and again.
Jen’s From The Fit Housewife Recipe Review:
Since starting my health and fitness journey over three ago, one of my goals has been to eat more vegetables. The usual carrots and cucumbers were an easy choice, but I have been wanting to add more leafy greens into my diet. This goal doesn’t come easy. Naturally, I’m not the type of person to pull out a bunch of spinach or kale from the fridge and just start snacking away.
Getting myself to eat more vegetables hasn’t been easy, but trying to get my kids to jump on the veggie train has been even harder. They turn their noses up at most vegetables. So in my attempt to get my kids to eat more of the green stuff, I’ve had to get creative, which is why I was thrilled to receive a recipe from California Leafy Greens for kale chips.
I’ll admit, I was a little skeptical at first. Could that thick leafy green called kale really taste like chips? I had to put this to the test to find out.
Wow! I was impressed. The kale chips actually tasted like chips. They were crispy, flavourful, and healthy! I couldn’t stop eating them. As for my kids, they were willing to try them. They did eat a few, but the garlic and chili flakes were a little too overwhelming for their tastes. Next time, I would make these kale chips without the added garlic and chili flakes.
The next time you’re looking to add some greens into your diet, I would highly recommend you try making these kale chips…you’ll be surprised at how addicting they can be!
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The contest ends on Tuesday, May 28, 2012.