I always thought that kale was grown and harvested to be used as garnish and garnish alone. I had no idea that people ate it. We never ate it growing up. I only ever encountered it underneath my “real food” when I went out to eat. Fish tacos look sooooo inviting on a bed of stiff and waxy green kale. But this year, I (permanently) borrowed the juicer at my in-law’s house while they were out of town, and while looking for juice recipes I noticed that several listed kale as an incredible source of iron, beta carotene and Vitamins K and C. The more I read about kale, the more I wanted to be friends with it.
Armed with their confidence, my quickly developing love for this cousin of cabbage, and a little online research, I found it: The world’s easiest baked kale recipe. I baked my own kale chips that evening, and have made several more batches since then. I had no idea a vegetable could taste so much like a tortilla chip and still be really super good for you.