Kale!

If you're like me, you're obssessed with Kale.

Really.

When I get a bunch of kale, I usually cut it into thin thin strips and then let it marinated in olive oil, a little salt, and lemon juice, so I can eat it in a salad. But sometimes I don't want to wait!

I found out you can roast kale in the oven in about 10 minutes (minus the heating time).

Chop up the washed kale into 1-2 inch pieces, rub them with olive oil and place on a cookie sheet. Then sprinkle sea salt over it and roast at 375 for about 10-12 minutes (until it's crisp like nori).

These just crunch in your mouth like little chips. A good way to trick your kids into eating greens! (if you don't eat them all yourself, like I did.)

Just for the record, cauliflower (a vegetable I used to hate) is also delicious this way. Thinly sliced, rubbed with olive oil and salt, set in a pan and roasted for about 20 minutes, until it turns golden brown on the edges and carmelizes. And it looks pretty.