Delicious super food for people AND dogs?
http://www.huffingtonpost.com/richard-palmquist-dvm/green-veterinary-medicine_b_686872.html He only downside to a messy guy like Leonard eating kale is he now has a bright green stain right between his eyes; next time I may cut it into smaller pieces. Another good thing is the kale didn't cause the instant intestinal distress that other things Leonard has stolen (Ru's dog food, butternut squash, smoothies, coffee, cat food etc) have caused in the past.  |
|
|
| Oh, now you simply MUST share that recipe here! I've been enjoying sauteed kale. But Joan like to parboil it first and I think that kinda reduces my enjoyment. I think it's too wet. |
| This stuff is more like potato chips, crunchy and seasoned. I made a huge batch for a camping trip this weekend and it's almost all gone already, so it looks like I will be making more. My vegetable hating husband ate handfuls last night. I have experimented with adding more or less pesto or oil depending on how much flavor you want them to have. I originally came up with this recipe after buying kale chips at the store and loving them; then researching recipes that used just olive oil. I was low on olive oil so I mixed in some pesto (which is quite oily) and found I liked the pesto chips even better! This makes a snack for one person, if there are others around I usually make 3-4 of these recipes because these chips go fast. Ingredients: Bunch of kale (the crisper the better) 1 tablespoon pesto (I usually just buy some from the store) 2-3 tablespoons olive oil Sea salt to sprinkle *preheat oven to 300 F 1) Wash kale and cut out the main stem that runs up the middle. Then rip leaves into slightly bigger than chip size pieces (the shrink slightly when you cook them). Dry them (I usually spin them in a salad spinner). 2) Mix olive oil and pesto together, if you think you will want more pesto taste then play around with the amount you add. 3) Put kale in a large bowl, drizzle with oil mixture and toss until all of kale is coated, I usually use my hands to make sure every chip is covered in a thin layer of oil, the excess will drip off during cooking so the finished chips aren't as oily as they look at this part of the process. 4) Place in a single layer on a baking sheet and sprinkle with a little bit of salt, I usually grind just a bit of sea salt on top of the tray, too much salt ruins them. 5) Cooking takes anywhere from 5-15 minutes depending on how much water was in the kale plant, I usually check them every so often, you want them crispy but still a dark green colour. The edges sometimes turn a light brown. When they turn dark brown they are burnt and don't taste as good. As they cool they will crisp up even more. 6) when they are cool, enjoy... I save some of the kale stalks and use them as doggy chews. My dogs love them because they have a crunch. They use them as toys like a stick and then eat them up. Yum! Hope this increses your enjoyment of kale, I know it has around our house! |
| On second thought, add a little more pesto an oil to these if you make them. |
Didn't find exactly what you're looking for? Search again here:
Custom Search
|
|
| |
|
|
|
|
|