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KIWI Magazine


Kale is often sorely mistreated, used merely as a garnish and later pushed aside. But it’s time to promote this green all-star to center plate. The leafy green is loaded with vitamins K, A, and C, plus calcium, copper, and manganese, making it one of the most nutritious foods you can eat. Best of all, you can enjoy it right now: Hearty kale thrives in cold weather, and is in season from winter through early spring.

Kale can be enjoyed raw in a salad, but roasting the leaves can yield even tastier results in the form of a light, crispy chip. To make, chop 1 bunch of kale leaves, remove the stems, and wash thoroughly. Toss with 1 tablespoon olive oil and a pinch of salt, and then place on a rimmed baking sheet. Bake for 20 minutes at 300° until crispy, tossing occasionally. Sprinkle cooled chips with grated Parmesan cheese.

Reprinted from KIWI Magazine

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