Kale, Curly - bunch!
I love curly kale!
And this a still a tender picking, early in the season from the field.
My kale chip recipe usually goes like this:
-Get 3 bunches of curly kale and rip the leaves off the stems into 2-3" pieces. Drizzle olive oil on top of the kale pieces in a bowl and massage the oil into the kale. Sprinkle salt to your liking on top of the kale. Add nutritional yeast if you like. Spread out on a cookie sheet and low and low bake in the oven at about 250 degrees, checking for crispness and doneness after 30 - 45 minutes...stir around and continue low and slow baking until all are crisp and dry and snackable.
-Get 3 (plus!) bunches of kale and rip into pieces.
-Blend a mix of olive oil, tahini, yogurt, salt, nutritional yeast, a couple garlic scapes. In pepper season, I would add sweet peppers to this. If I wanted spicy kale chips, I would add spicy peppers to this mix. Massage this sauce into the kale and spread out on a baking sheet, and do as above.
In order to lure my little one into really enjoying his kale, I sautee it with carmelized onions and make sure there's a good amount of butter (or coconut oil), a generous dash of soy sauce, and a quick drizzle of maple syrup. Seems to work. The adults are eating way more greens too.