I would like to use this moment to discuss a little bit about my family. My great-grandmother, Sarah, was probably one of my favorite characters in my family history. She was the only generation of my family that I got to meet that went through what I like to call the “family exodus”. Most Americans came from somewhere else, usually through hardship and a need to travel, and that was my great-grandmother. She escaped Russia, ran across some river in Austria, crossed a border in some Czech-related country where they tried to arrest her for no reason, (I’m not really sure how all this mapping works, but I believed her because she was my great-grandmother and lived to 94 on her own before needing help for the rest of her years), found my grandfather again in Boston, and resided in Brighton Beach until she started throwing old fruit out the window at workers because it was rotten. From the 10th floor of an apartment building. I guess they were in her way (my kind of woman).
Living to over 100, she had some “radical” eating ideas for her time. She refused to eat red meat, except for a little lamb (“Just the size of your finger,” she would say.), ate a ton of vegetables and always leaned towards organic–all this before the food revolution and the understanding of health pains from pesticides. One of the main foods she used to make me eat was kale, and let me tell you, it tasted terrible. The health benefits are so high; however, when raw, it tastes like dirt. Cabbagey dirt. I have seen a lot of recipes lately for crispy kale, so I decided to put my heritage in front of me and my past with kale behind me, as I shoot to live to 100 without needing a diaper (again, following in her footsteps).
This is high in vitamin C, calcium, and tons of other good stuff. Kale is 34 calories a cup–I had about 5. This, plus the 80 calories of oil divided between 3 people makes three 80-calorie, absurdly large servings that could easily feed about 4 or 5 people.
- 5 cups of kale
- 2 teaspoons olive oil
- 1 teaspoon (or less, USE SPARINGLY) kosher salt
I got a bunch of kale, but it also comes in bags.
Pull the leaves off of the stems, using a knife or your hands. Make sure that you cut all the leaves around the same size.
Wash and dry the leaves very well.
Spread over 2 cookie sheets and pour olive oil over the top and sprinkle with the salt. Toss well.
Bake at 375 for around 10 minutes, or until the leaves become paper-like and crispy. Watch for burning; it will not taste good.
Enjoy your vitamins! And the kale no longer tastes like dirt…