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
Honey
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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