Baked Kale

Kale, avocados, yams, and spinach; what do all these items have in common? Answer: They are just a few of the veggies that, as a child, I snubbed relentlessly, but over the years, have grown to love. Being a college student with Spring break just around the corner, I so look forward to being home and rummaging around the kitchen, free from the uniformity of the dining halls, and preparing my favorite dishes. 

Perhaps the item I am most looking forward to is baked kale. Not only does the dish take little patience or skill but it is also satisfyingly crunchy and loaded with vitamins. Baked kale is perfectly tailored for any season or climate as it can be consumed, steaming, straight out of the oven or even after being cooled in the fridge. Considering the frigid temperatures we have been experiencing here in Ithaca, I can guarantee I will be picking the kale straight out of the baking pan, enjoying every hot, salty, and delicate bite. With a bit of restraint, I will use the remaining baked kale to create one of my favorite meals, ideal for one's post-workout routine, of a mixed greens salad topped with avocados, almonds, chick peas, dried cranberries, a dash of olive oil and balsamic vinegar, and of course, baked kale. Here is the recipe!

Enjoy!

- Alexis, Guest Blogger 

Ingredients: 

- One large bushel of kale (it bakes down quite a lot so more is better!) 

- 1 teaspoon of sea salt 

- 2 tablespoons of olive oil 

Directions: 

- Remove leaves of kale from the stalk 

- Place leaves into a large baking pan

- Douse leaves in olive oil 

- Sprinkle salt over leaves 

- Bake for 25-30 minutes 

- Eat! Enjoy!