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Krispy Kale–my entry into the Low Carb Blog Carnival

IS IT A SNACK or A VEGGIE?

By Kimberly Hartke

With over 80 nutrients, Kale is a power vegetable. Especially high in Vitamins K, C, A and manganese, this is a great choice from the produce aisle. This easy and creative way of preparing it will satisfy your crunchy snack desires and entice even the kids to try it. I found this recipe on the DiscussingNT Yahoo group (NT stands for Nourishing Traditions, the cookbook by Sally Fallon).

Crispy Kale

1 bunch red kale
2 Tbsp olive oil
1/2 cup finely grated parmesan or romano cheese

Remove tough stems from kale. Tear leaves into ~2 in. pieces. Toss in large
bowl with olive oil until all leaves are coated with oil lightly. Spread in single
layer on baking sheets.

Sprinkle grated cheese over top to cover.
Bake in 375 oven approx. 10 minutes, until crispy.

Kids love this recipe, and have fun helping you make it! This is my husbands’ favorite vegetable side dish or football game snack! Kimberly Hartke is a Chapter Leader for Weston A. Price Foundation in Reston, VA.

WAPF (www.westonaprice.org) promotes sustainable agriculture and healing through nutrition.

This recipe is part of the new Real Food Wednesday blog carnival. Kelly’s the Kitchen Kop is hosting this week. To see more low carb recipes, visit Kelly the Kitchen Kop!

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Comments

  1. Kelly the Kitchen Kop says:

    Thanks Kimberly, this sounds great!!

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