If the kale is the long flat kind (tuscan, dino, lacinato -- all the same thing), you can crisp it in whole long strips instead of ripping it up. Once they're crisp, serve them standing up in a drinking tumbler. Ripping-into-pieces is for the curly kind.

Or, dino kale is also really good in kale salad. See if you can find the kale salad recipe from the Miraval cookbook online.

Make the kale chips but don't add vinegar like the PP suggested. Just use olive oil. I bake ours at 375 for 6 minutes if it's curly kale and 4 minutes if it's flattish kale. Take out and flip over and cook an additional 1-2 minutes. Sprinkle with salt afterwards. They do burn quickly so keep an eye on them. If it's your first time, maybe bake at 350 instead.

Sometimes that drunken bar pickup works out well!

oh wow, OP here. I am looking at my lovely kale with starry eyes. Might have to be the chips today!

Kale salad or kale chips. Loads of recipes online. Just choose one that looks easy.

A I sit here snowed in (in Illinois), now I wish I'd bought that kale yesterday during my milk and bread run!! My mouth is watering.

Slice some yellow onions and sautéed in olive oil until carmelized, then add fresh garlic and salt. Cook until garlic is browned but not burnt. Then add kale (washed and torn into s,aller pieces). Stir and cook until tender. Yum!

I stirfry it with garlic, pepper, salt and olive oil until wilted and slightly browned. Then I add 1/2 can of chick peas and continue sauteeing until hot. I serve with a squeeze of lemon or a little cider vinaigre.

Anonymous wrote:Where's a kale chip reciepe? More yummy than potato chips! You need good olive oil and sea salt.
Please always smell your oil first. I see most families using rancid oil. -A nanny

Thanks, 9:57. Looks delish!

Where's a kale chip reciepe? More yummy than potato chips! You need good olive oil and sea salt.
Please always smell your oil first. I see most families using rancid oil. -A nanny

Crispy kale:
Rinse, then rip into pieces, removing the stems. Toss with some olive oil and balsamic vinegar. Spread out on a baking sheet (line with parchment paper if you like), and bake at 300 for ten minutes, then flip, and bake another 7-8 minutes till crisp. It'll crisp faster if you use a higher temp, but it's easy to burn, so we like to go low and slow.

Add salt as it comes out of the oven.

Pp here, sometimes I throw into chicken soup. And if I need to use it up, I've even thrown into spaghetti sauce and topped both pasta or pizza.

Great in veggie soups like minestrone too.

I have friends who swear by making kale chips, but have never tried that myself.

Sauté with veggie seasoning, a little vinegar and a sprinkle or two of brown sugar. Yummy!

Looking at the kale in the fridge like we met drunk and got married in Vegas last night.

Please give me your suggestions on how to make this kale relationship work.