This is Tuesday’s haul from the produce co-op.
We scored cilantro, two bunches of kale, bananas, cherry tomatoes, Baby Bella mushrooms, broccoli, green peppers, limes, lemons, corn, zucchini, garlic, mangos, oranges, and pears. All for a total of $23.
Now I shall share a dark secret with you.
I have never eaten kale before.
On Wednesday afternoon, I typed Kale into Pinterest, and quickly came up with 4,392,493 recipes. 4,392, 490 of them were for kale chips. (My numbers might be a little fuzzy.)
Because I’ll eat anything whose birth had nothing to do with a canal, I knew kale chips had to happen. (Side story: When I told my mom that I was going to make kale chips, she said, “Well, Ice didn’t like them very much when Coco made them.” My mom and I live in two very different worlds.)
Here’s what I did: I de-spined my kale and threw the leaves into a bowl with a few tablespoons of olive oil. (I took the spines and buried them in the back yard with my placenta! I’m just kidding!)
I then mixed the leaves and olive oil together and threw it all onto a foil-lined baking sheet, where I sprinkled it with sea salt while listening to Enya.
Finally, I baked the leaves at 350 degrees for twelve minutes, removed them from the oven, and placed them upon a plate with some Carolina Creole.
(If you don’t know Carolina Creole, you should probably get to know it. Jeff cooks shrimp in it. I dip chips and vegetables into it. I almost feel like when I use it, I’m one step closer to hugging Bobby Flay. (In my world, that’s a good thing. He voted for Andrew Cuomo. Politics! Look at me!))
Do you see that plate of kale chips? I finished it off in less than ten minutes, and then I made another batch. Later that evening, I made another batch, and this afternoon I’ll make another. I’m going to keep eating kale chips until my body is GLOWING with sulforaphane. (If you really are what you eat, imagine what could happen if I became a sixty-six inch breathing model of anticancer. Dream it and achieve it, Oprah!)
Kale Chips. Make some.