We’re traveling today. Between the long lines everywhere and the dismal food selection, I’m not excited about it. Luckily, I saved some goodies from our Greenling box this week so that I don’t need to load up on greasy airport food. I sliced up 2 bell peppers, 2 oranges, a bunch of Oriental turnips (these are fantastic raw! they’ve got a much milder flavor than regular turnips), and a bunch of icicle radishes for the plane. I also baked up a batch of kale chips from the beautiful head of kale that was in our Local Box last week. Hopefully it’ll sustain us for the long flight back home!
Before roasting, I toss my kale in some balsamic vinegar. It’s not like most people make kale chips, but I really like the sweetness of the vinegar with the bitterness of the greens. Together with the coarse salt, it creates a really interesting flavor. And given that kale is a nutritional powerhouse, it’s much better for us than other snacks.
- A head of kale
- 1 tsp. balsamic vinegar
- 1 tsp. olive oil
- Plenty of salt and pepper
- Preheat the oven to 400 degrees.
- Chop the kale into 1″ pieces. Discard the pieces with large stems.
- Toss the kale with the balsamic, olive oil, salt and pepper and arrange them on a cookie sheet so that the pieces are not touching.
- Bake for ~10 minutes or until the pieces are crispy.