Kale for DAYS!

Our fall garden has been particularly productive. I picked some kale last week–only the largest outer leaves. This is what it looked like when I brought it in to clean it:

I have a 36″ sink in the laundry room and you can see how full it was. To get it ready to use, I cut the leaves off the stem and washed the kale twice. We didn’t have a lot of worms, but there was definitely worm poop on it. I tore it into pieces and put it in the salad spinner in batches and washed it a third time. It filled two of my largest food storage containers.

We like it roasted the best. I simply take the kale and toss it with olive oil or walnut oil and some smoked salt (don’t be too generous with the salt because it shrinks down to nothing when you roast it.) I bake it in a 450 degree oven until it is brown and crispy. We use it in place of chips or fries with sandwiches.