Braised Kale - crunchy and yummy

Wash a pack of fresh kale leaves and finely chop them in a food processor. In a saucepan, heat a tablespoon of olive oil. Add a tablespoon of minced garlic and saute it until it starts turning brown. Add a quarter teaspoon of finely chopped green chilis and half a cup of finely chopped onion. Saute until it turns brown. Next add chopped kale leaves. In a separate pan, dry roast a cup  of slivered almonds. Add it to sauteed Kale leaves. You can either use a quarter cup of white wine reduction OR half a cup of vegetable stock. Cook until the kale leaves are tender and cooked. Transfer to an oven proof pan and broil for 3 minutes. Add a pinch of rock salt and fresh ground black pepper per your taste. Serve hot. It is a crispy and crunchy wonderfully delicious side loved by everyone in my family.

Kale Chips

Wash a pack of fresh kale leaves and break them with hand into chip size pieces – you can leave the stem intact. Take a large over-proof flat tray and put couple of tablespoons of olive oil. Add a pinch of rock salt and fresh ground black pepper and mix it well. Take the kale leaves and toss them in the olive oil mix coating them well.

Preheat oven to 350 degrees Farenheit. Put the tray in the oven and bake for 12-15 minutes. Turn them over and bake for another 10 minutes. If you need it crisper, broil them for 3 minutes on a Hi setting. These are extremely yummy and uniquely shaped chips – crunchy and crispy and noisy to eat as an appetizer.