Tear the leaves from a bunch of washed and dried kale into bite-size pieces.
Toss with a thin drizzle of extra-virgin olive oil (a couple of teaspoons will do) and massage lightly into the leaves.
Sprinkle with a pinch of salt, tossing to distribute. Or leave out the salt and add the seasoning of your choice, such as curry powder, smoked paprika, or whatever you have on hand.
Arrange leaves in a single layer on two large baking sheets.
Bake at 350°F (180°C), switching baking sheets halfway through, until crispy and dark green (not brown), 12 to 15 minutes. (Fine line between done and burnt!)
Let cool slightly and dig in.
Laurel's Kale Walnut & Cranberry Salad
1/2 - 3/4 cup dried cranberries, divided 7 TBSP balsamic vinegar, divided 2 TBSP rice vinegar (unseasoned) 2 TBSP honey 2 TBSP extra virgin olive oil 1 tsp salt (optional) 2 bunches kale, center ribs removed and thinly sliced cross wise (I used the first bunch from Noble Gardens) 1/2 - 3/4 cup Walnuts, lightly toasted and chopped Parmesan cheese shavings (optional)
Place 2- 3 TBSP of the cranberries in a small bowl; add 5 TBSP of balsamic vinegar. Let soak overnight and drain cranberries. Whisk remaining 2 TBSP balsamic vinegar, rice vinegar, honey, oil, and salt (optional). Add to kale, cranberries & extra cranberries, and walnuts; toss to coat. Let marinate at least 20 minutes, tossing occasionally. Sprinkle cheese shavings over salad and serve. I forgot the Parmesan and it was fine. I did not use salt. The original recipe used currents and pine nuts and only 2 TBSP of each but I liked lots of them in the salad so I improvised. The marinating time is critical as it softens the kale.
4 cups milk of your choice 2 handfuls of berries, your choice (strawberries, blueberries etc.) 3 frozen bananas 1/8 cup honey 2 large handfuls frozen kale
Mix all together in blender for at least 45 seconds. Enjoy a healthy green smoothie.