One night last week, Santa Maria was working late, and I needed to feed Nina and Pinta dinner. I went to the refrigerator, and suddenly had a crisis on my hands. There weren't any green vegetables left. That is, there weren't any that the girls would have been happy to eat. Asparagus is one of their favorites, but the head I had on hand had gone moldy. I had to throw it out.
All that I could find was kale. Nina has been known to eat my Fly Sky High Kale Salad, but her sister Pinta turns her nose up at it. I needed to get dinner on the table in a hurry, and I really wanted them to have a vegetable with their salmon and rice. Kale chips sprung to mind. They've been a pretty good bet with the girls before, and they tend to go for anything salty and crispy.
Completely forgetting that Santa Maria once went through an infatuation with kale chips that culminated in her devising not one, but two recipes, I decided to wing it. I wanted them to cook quickly, so I cut them in a chiffonade. I sprinkled them with a little olive oil, salt, and Parmesan cheese. I had to watch them so they wouldn't burn, but they were done before the salmon was ready to eat.
Both of the girls had a fair share of them, and we had a fun time coming up with a name for the long crispy bits of kale. "Kale Spears," was one idea. "Kale Splinters," another. My favorite was "Kale Shards," but no matter what you called them, they were fast and delicious. Mission accomplished.
Crispy Kale Shards
- 4 or 5 lacinato kale leaves, stems removed, washed
- a bit of oilve oil
- grated parmesan cheese, to taste
Heat oven to 350 degrees
Ciffonade the kale, and, in a bowl, combine it with the olive oil, salt, and cheese.
Spread the kale out on a baking sheet and bake for ten or so minutes, until the pieces are crisp. Keep a careful eye on them as they bake, and shake them around a bit every few minutes.