We have just entered the third month of the New Year. Perhaps your resolutions to live healthy and prosper are wavering, and the desire to crunch an apple over Doritos is waning. We’ve just come off a weekend of big, big eating. Time to get it right and tight again, shall we? In an effort to keep an admirable amount of vegetables in our diet, we’ve turned to our local grocer for a little something green. The variety of greens run the gamut. From spinach and collards to mustards and Swiss chard, each brings its own accent to the table. The Duo is a mix of born and bred Southern. We’ve eaten our share of greens, but kale was never one that made the list. Roasting vegetables is a quick and easy way to mind the food pyramid. Typically, our love for roasting focuses on root veggies, but after this bowl of crispy, crunchy leaves, we’ve opened our eyes to a new recruit-kale.
This is a pretty good time for kale. It’s prime in mid-winter/early spring, making it easier to find. Plus, it’s high in vitamins K, A and C, along with high antioxidant power and cancer and arthritis fighting benefits to name a few. That means it’s good to squeeze in leafy greens like these however you can. This is a great recipe to try if you’ve had mediocre experiences with kale. Maybe it’ll change your mind. And if you’ve never had it, this is a great way to introduce it into your diet. Sprinkle with fresh lemon juice and toss with a bit of fresh parmesan and pine nuts, and it’s a great salad. Or stuff all of that in a chicken breast…Hmmm.
Garlicky Roasted Kale – Serves 2
10 kale leaves (de-stemmed), cut into pieces
4 tablespoons apple cider vinegar
2 tablespoons olive oil
1. Whisk vinegar and olive oil until incorporated.
2. Coat both sides of each piece of kale, and lay them on a parchment paper covered baking sheets. Sprinkle with garlic powder, cayenne and a pinch of kosher salt.
3. Bake for 10-15 minutes, or until leaves have browned, in a preheated 350 degree oven. Toss halfway through so both sides get crispy.
Click HERE for the printable recipe.
Other recipes you may enjoy...
No Obstacle Too Big
Southern Eye-talian Fare
What’s the Curry?
When Two Become One
Sweet, Eggy Experiment