Recently I asked my hubby to take on a challenge that for one week, we would eat some form of kale each day.
He looked a little dubious. I recall his first words: “Kale? Do I have to?” “No,” I said, “You don’t HAVE to, but I bet you’ll be pleasantly surprised.” I knew he would come on board. And since I do most of the cooking, he didn’t have many options 🙂
Trying new recipes is always fun for me, especially when it’s an ingredient I haven’t worked with much. I scoured my favorite blogs and chef’s sites for recipe ideas. I found lots of recipes for kale chips and they all had pretty similar ingredients and processes. I decided to go with kale, garlic, parmesan and olive oil. How bad could that be?!? Pretty easy, too.
After his first bite, my hubby looked relieved. I didn’t realize how nervous he had been about tasting this new dish. When he said “Hey, these are actually good” I patted him on the back for being willing to try new things, then immediately started thinking of another kale dish for day two. He doesn’t know what he’s in for!
- I bunch curly kale
- 2 Tb. extra virgin olive oil
- 1 Tb. fresh garlic, minced
- 3 Tb. parmesan cheese, freshly grated
- Preheat oven to 325 degrees.
- Line a rimmed baking sheet with parchment paper.
- Remove the ribs from the kale and trim each piece into 3-4" pieces.
- Place the kale in a large bowl and toss with olive oil and garlic.
- Spread the kale onto the baking sheet, in one layer.
- Bake for about 5 minutes, then turn the pieces and sprinkle on half the parmesan. Turn again and sprinkle the remaining parmesan.
- Remove from oven after another 5-6 minutes (so the garlic doesn't burn).
- If desired, sprinkle some kosher salt & freshly ground black pepper. If you're like me, you may even sprinkle a bit more parmesan!
- Allow to cool, then serve.