Yes, we know it's nothing new and that kale has become the next green fad. When the major supermarket chains are selling it fresh or wrapped and pre washed it's no longer the hippie/hipsters staple food. But we suggest heading down and supporting your local farmers market.
Kale, also known as borecole, is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli, and Brussels sprouts.
One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
To find the freshest kale, look for firm, deeply colored leaves with hardy stems.
Large bunch of kale hard stems removed 1 tablespoons coconut oil Pink rock salt
Preheat oven to 120ºC/250ºF
Remove all the leaves from the stems and discard the stems into your compost pile. Tear the leaves into bite-sized pieces.
Wash the leaves thoroughly and give them a quick and thorough dry in a salad spinner. It's important the leaves are completely dry — any excess moisture on the leaves will simply steam them in the oven and reduce the crunch.
Place in a bowl and mix with coconut oil and. Spread kale leaves in an even layer on oven trays pans. and bake for 20-25 minutes or until kale leaves are crispy.
Season with salt.
The Young Green Coconut
Peace, Love & Coconuts