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Recipe of the Month

Kale Chips

Kale Chips

4-6 servings

1 bunch fresh kale
2 tsp. olive oil
salt, to taste

1. Preheat oven to 350 °F.
2. Wash kale and thoroughly dry it.
3. Remove kale leaves from stems and tear leaves into bite-sized pieces
4. Place kale in a bowl. Add olive oil, and toss to fully coat leaves.
5. Spread coated leaves out on a cookie sheet, and sprinkle with salt.
6. Bake until edges are brown, but not burnt, about 10-15 minutes.

(Source: GMFTS)

Kale Pesto

Kale Pesto

1 ½ cups

1 bunch of kale
¾ cup olive oil
1 Tbsp. fresh-squeezed lemon juice
1 cup parmesan cheese
2 garlic cloves
salt and pepper, to taste

1. Blanch de-stemmed kale for 30 seconds and drain.
2. Purée garlic and kale in a food processor, gradually adding oil, parmesan, lemon juice, salt and pepper.

(Source: Bon Appétit)

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