Sauted Kale
Ingredients
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Dino Kale Chips
Ingredients
One bunch Dinosaur Kale
Olive Oil
Sea Salt
Fresh Cracked Pepper
Directions
Pre-heat the oven to 275°F.
Wash the kale thoroughly and pat dry with paper towels. Run a knife down each side of the cen-tre rib to remove the leaves. Discard the ribs.
Pile the leaves on a parchment lined baking sheet. Drizzle with olive oil. Season lightly with salt and pepper. Toss to coat. Arrange leaves in a single layer so they will roast evenly.
Roast in the oven for 10 minutes. Remove from oven and turn leaves over. Roast for 10 minutes more. Serve.
Roasted Kohlrabi
Ingredients
I Tablespoon Olive Oil
1 Clove Garlic, minced
Salt and Pepper to taste
1/3 cup grated Parmesan cheese
Directions
1) Preheat an oven to 450 degrees F (230 degrees C).
2) Cut the[ kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohl-rabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
3) Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
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