If you ever have tons of kale and just need to eat it, this will do the trick to get all that room back in your fridge, plus create a healthy snack!
Krazy Good Kale Chips Recipe
- lots of kale, washed, rinsed, stems removed, and just into strips (size depends on what you like- if you make it too small, it will really just shrivel into nothing, some people prefer large strips)
- olive oil
- a little salt
- Bragg’s nutritional yeast
preheat over to 350 F. put the kale on a baking sheet (or two, depending on how much kale you have). feel free to fill up the sheet, as in steaming, it will really wilt down, you won’t even know what happened when you open the oven… drizzle a little olive oil on the kale, stir it up with your hands until coated. sprinkle a little salt (seriously, a little, i over did it last time- yuck! but i think i used sea salt and it didn’t really work) and toss on the nutritional yeast. its really a matter of personal taste how much you want, but a few tablespoons per sheet would probably do the trick. if you’ve never used nutritional yeast, its a cheesy flavor, and i’m not sure what it does for you, but i bought it at a health food store, so it has to be good for you, right? i found it near the spices.
cook for 10-15 minutes until the edges are slightly browned and the kale is crispy.
Bragg's nutrintional yeast
Here’s how I know a dish is a winner in my house-
1. Ali will eat it.
2. Matt will eat leftovers
If anything lingers in my house for longer than a couple days, I will probably never make it again. This is why I make a lot of pizza.
This is a dish that is relatively easy to prepare, has many cooking options (stove or slow-cooker/add whatever veggies you have on hand), and has to be healthy for you.
Curry Lentil Veggie Stew Recipe
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 cups carrots, chopped
- 8 cups chicken stock
- 2 cans chopped tomatoes
- 2 cups dried lentils
- 2 cups kale or chard, chopped
- 2 tsp sea salt
- 1 tsp tumeric
- 1/2 tsp curry
- 1 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp cayenne
- Add-ons- top with plain yogurt, parmesan, feta, or other cheese as desired!
Directions for Stove Cooking
- In a large stock pot, heat oil over medium heat, and saute onions for 4 minutes
- add garlic, cook for 1 min.
- add carrots and cook for another couple minutes (you can also add chopped leeks, celery…)
- Add remaining ingredients and cook over low to medium heat for 90 minutes, or until lentils are tender.
- top with desired add-ons!
Time Saver/Do Ahead tips- chop onion and carrots (keep separate) in vitamix on medium speed, or in food processor. Do this at nap time if convenient. Also, prepare all your spices in a small bowl at this time.
Directions for Slow-Cooker
- Follow directions above, but using a saute pan, then add all the ingredients together in a slow cooker
- Cook on low for 8 hours or high for 4.
Sorry no pictures- it’s lentil stew! not the most photogenic of meals!