1 head of kale, washed and thoroughly dried
2 tbsp olive oil
Sea salt, for sprinkling
Preheat the oven to 275 F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces.
Lay on a baking sheet and toss with the olive oil and salt.
Bake until crisp, turning the leaves halfway through, about 20 minutes.
Serve as finger food.
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2 cups kale leaves, washed with central rib removed
1/2 tsp lemon juice
1/2 tsp garlic powder
4 tbsp spicy brown mustard
2 avocados, mashed
8 pieces of sliced bread or 4 pita pockets
Boil or steam the kale leaves for three to five minutes. Drain the liquid from the kale, and sprinkle with the lemon juice and garlic powder. Spread the mustard on the bread, add a generous dollop of avocado, and pile on the seasoned kale to complete the sandwich.