Dealing with abundance
The kale, heedless of there being no Farmer’s Market on the horizon to sell at, is currently very bountiful.
Enter experiments in kitchen alchemy: rub kale pieces with olive oil, and your choice of seasonings. Today I tossed together ground coriander, black pepper and a dash of Himalayan pink salt.
Spread thinly on baking sheet. 275 oven for 10-15 minutes (watch it - they can turn to charcoal very quick)
Cool on a wire rack. Crispy kale bites.
Great for snacking. Satisfying crunch.
Once cool, kale prepared in this way will keep in an airtight container for a few days or a week. Well truth is I don’t know how long they will keep. I always manage to eat them all in the first few days.