By Seth Fera-Schanes
There is an episode of the HBO show Bored to Death where two rivals and restaurateurs compete for who can have the most locally grown menu. It’s a fun episode and if you live in New York it’s a show you should go back to and watch (there were only 3 seasons and worth checking out.)
I thought of this episode as I walked down the block to my local community garden and picked some hearty Red Russian Kale from my little 4 ft. x 4 ft. garden plot. But what to do with this bounty (of 6 leaves?)
Kale carpaccio, kale salad, kale smoothie, raw? I actually don’t know if kale carpaccio is a thing but it sounded cool so someone should do that and send me a pic.
The very obvious winner was kale chips. They can be made in the time it takes to watch that one Bored to Death and save me the $8 if I were to buy them at the store.
The recipe is simple: wash and dry the kale, brush on a little extra virgin olive oil, add some salt, place flat on a baking sheet and put in a low heat oven for 20-30 minutes to dry out.