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New recipe…

March 5, 2010

So I tried something new, in an attempt to combine two recipes, I hit on a winner.

Kale/Spigarello Chips

One handful Tuscan Kale
One handful Spigarello
Olive Oil
Sea Salt

Preheat the oven to 350-degrees.

Rinse the Tuscan Kale and Spigarello and dry thoroughly. Chop up both into bite size pieces. Toss with olive oil and sea salt and spread over a foil covered cookie sheet.

Bake the Kale and Spiagrello for 12-14 minutes until the leaves are crispy, browned at the edges, but not blackened.

Sprinkle a little honey over the top while still warm.

Sean loved them so much he called his mother and told her about them.

Good sign!
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