Kale Chips

I am a lover of greens in general so this recipe just makes things better.  If you don't like greens you really should try these.  Kale Chips are super easy to make and so yummy.  Try it, you'll like it!

Wash and dry a bunch of Kale.  Break the leaves off the stems and tear them into palm sized pieces.

 Place in a bowl, drizzle with 1 Tbs. Olive oil, mix well to coat and spread out on a baking sheet.  Sprinkle with salt or any other flavors you like.  As always I use a silpat to speed up cleaning and cut down on sticking.  Bake at 300 degrees for 20 minutes, stirring half way through.

**UPDATE: I used a cooling rack to make these last night instead of a baking sheet and they were done much quicker and better.  If you try it make sure your rack is oven safe.***

Depending on your oven and how juicy your Kale is 20 minutes might be too short.  The kale is done when it is crispy....you know...like a chip.... but better.

I used these to top my Leek Potato Soup last night.

Enjoy.

I wish you enough!

Salsa Verde

Salsa Verde

I had two tasty food projects this summer, the pickle project and the salsa verde project.  So, I decide to grow what I needed to make them mostly in my front yard, but also at the farm.  So I started seeds in March and bought a few plants from Poor Boys Garden Store and here is the final product for salsa verde.  The pickle project will come soon.

Ingredient List for Salsa Verde:

3 lbs. Tomatillos

1 Green Bell Pepper, halved, seeds removed

1-3 Jalapeno(s), based on how high you sit on the spicy scale, halved, seeds removed

2 Yellow Wax Peppers, halved, seeds removed

1 sm Onion and 2 cloves of Garlic  (I didn’t grow these, but I tried)

2 Tbs. Lime Juice

2 Tbs. fresh or dried Cilantro, chopped

Optional for additional heat: Serrano peppers, additional wax peppers.

Place tomatillos, and all peppers on foil lined (or silpat) sheet and broil on low 8-12 minutes or until browned.

Let cool 10 minutes.  Set aside roasted tomatillos.  Place all other veggies in food processor with lime juice and cilantro and pulse till chopped.  Add tomatillos and pulse to desired consistency.  This makes about 1 quart of salsa verde.

Enjoy with your favorite chips, veggies, over burritos or enchiladas, or just plain on a big spoon.