Think of kale as “wild cabbage” - a nutritional powerhouse in all of the same ways but with more moxy. Loaded with chlorophyll, minerals and antioxidants, it gets top billing on the ORAC scale: finally vindicated as a superfood and not just a reliable garnish.
CRISPY KALE CHIPS: Use the leaves only for this, slicing them away from the tougher spine, which can be steamed or sauteed for another use (add to soup or an omelette). Toss the leaves briefly with olive oil or coconut oil. Spread evenly on a foil lined baking sheet. Sprinkle with sea salt and cumin to taste and bake in a 275 degree oven for 20 minutes until crispy. Great as a snack or crumbled over popcorn!