Secondly, they are full of flavor and nutrients. Megan refers to these at Superfoods. To learn more about Chef Megan, check out http://healthyeating101.com/. Give this recipe a try while kale is readily available at the grocery store and farmer's markets.
4 tbsp extra virgin olive oil
2 cloves garlic, chopped
½ red onion, diced
2 Roma plum tomatoes, diced
2 cups fresh kale, chopped
2 tbsp fresh parsley, chopped
Sea salt and fresh cracked pepper to taste
Bring water and quinoa to a boil. Cover and turn down to simmer for 12-15 minutes, until water is absorbed.
12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed.
1 Tbsp olive oil
2 Tbsp lemon zest
Preheat oven to 300F. Toss kale with oil in a large bowl. Sprinkle with salt and lemon zest. Arrange leaves in a single layer on 2 large baking sheets. Bake until crisp, about 20 minutes, turning the leaves over once during baking.
From top to bottom: Starbor kale and Neri Di Toscana kale in the Edible Garden