Don't get me wrong. I don't dislike them the way I dislike peas, but I can't get excited about them. They either taste too bitter or just sort of vegetal to me. I need tons of garlic to make them taste good. The one way I truly enjoy greens is in pasta dishes mixed with ricotta cheese. That doesn't go over well with Sir Pickypants, Lord of Lactose Intolerance. Nonetheless, I buy them because I need variety in my veggies and they are so easy to obtain this time of year.
This weekend I purchased some kale at the farmer's market.
I don't mind kale. Taste-wise it's neither too bitter nor too bland. I don't like the texture though. I have always found it tough. I never liked chewing through those leaves.
But what if I didn't have to chew so hard?
Last night I discovered a magical things known as CRISPY KALE. Now when you make something "crispy" it tends to mean you are likely to make the taste and texture of just about anything delicious. Crispy kale is easy to make and the leaves melt in your mouth.
No recipe needed. All you need to do is:
1. Heat oven to 350.
2. Trim stems from kale and toss with salt and olive oil.
3. Lay on a baking sheet in thin layer and stick it on the lowest oven rack.
4. After 10 minutes, give them a flip and then cook until the leaves are delicate and cripsy.
Light, salty, crispy vegetable bits. It's like eating potato chips, only it's actually good for you.
That's a lamb chop on the plate. You know the veggies are good when I'm more excited about them than I am about the meat!