History of the vegetable: Kale dishes were frequented during WWII by Americans because it was easy to grow and it is PACKED with essential nutrients. After the war, it became less popular because of its “metallic taste and the fact that it turned into an unappealing green mush when boiled.” (Poulter, 2007)
…apparently nobody in the 1940s knew about KALE CHIPS.
Apparently since the war, there have been botanical improvements to the vegetable, therefore making it taste better. Seriously, this stuff tastes better than popcorn. I like to eat it on the couch with my husband while we watch movies on weekends. We hardly ever leave leftovers. Heck, if I’m alone, I’ll eat the whole head by myself!
- 1 head of kale (I like to buy ones with crunchy, stiff leaves)
- 1 tbsp light tasting olive oil
- 1 dash of salt
- juice from 1/2 lemon
- Preheat the oven to 400°F.
- Using a colander, rinse off kale leaves while tearing away from stems into bite-sized pieces.
- Combine kale, olive oil, salt, and lemon juice into a large mixing bowl. Mix well.
- Add seasoned kale to a baking sheet and bake for 15 minutes, stirring halfway through.
Poulter, Sean (2007). World War Two vegetable comes back as ‘superfood’. Daily Mail 3. (On-line). Retrieved from: http://www.dailymail.co.uk/news/article-485506/World-War-Two-vegetable-comes-superfood.html.