First off, today’s prompt:
Pinboard. Create a pinterest board for your health focus. Pin 3 things. What did you pin? Share the images in a post and explain why you chose them.
Prior to preparing to write this post, I had had nothing to do with Pinterest. At present, I am on the waiting list for an invite.
Should I get one in time, I will proceed with the prompt accordingly. Should I not, I will edit this post to include my recipe for snackalicious roasted kale. (No, really. It’s like popcorn — with Vitamin K and iron. Every anemic’s dream!)
Should I do the Pinterest post here, the kale recipe will be forthcoming at a later date.
Update: I do have my Pinterest invite, but I haven’t had time to look around on it. So, krispy kale it is!
1 pound sliced kale (either pre-bagged or sliced at home)
1 tablespoon coconut oil (can probably substitute other oils to taste, depending on smoke point)
salt or other seasonings to taste**
- Preheat oven to 400F.
- While waiting for the oven to warm up, heat the oil in a wok (can probably get by with a saute pan) over medium-high flame. Note: Depending on the size of the pain and the volume of the kale, you may have to saute in 2 batches of 1/2 pound kale and 1/2 tablespoon oil each.
- Saute 1-3 minutes, stirring constantly. You’re not looking for it to be super mushy, just at the, “Nope, that is definitely not raw anymore,” stage.
- Lay out kale in a single layer on a baking sheet. (Because the kale itself is coated with oil, I’ve never needed to oil the baking sheet.) Season to taste.
- Cook at 400F for approximately 12 minutes. What you’re looking for is to get the kale out after it as turned crispy but before it burns and turns brown.
- Remove from baking sheet, slide into a popcorn bowl. Allow it to cool just a bit, then eat and enjoy!
** I keep wanting to try this with wasabi powder, but so far I’ve not been so adventurous.