HAPPY ST. PATRICK'S DAY!!!
I'm preparing a GREEN meal for my kids tonight to celebrate St. Patrick's Day. Two of their great-grandmothers were Irish, so in honor of those strong women I'm making; Chicken Fajitas with roasted green bell peppers and quacamole wrapped in spinach tortillas, steamed edamame, baked kale (recipe follows, this is one of their favorite snacks!), honeydew melon, Mega green juice mixed with white grape juice, and mint chocolate truffles for dessert. I wonder if the treatment plants around the country notice a color change about this time of year from all the green beer consumed? Top o'the day to ya!

Baked Kale
2 bunches fresh kale leaves, washed and patted dry
kosher salt
olive oil, use sparingly, just enough to lightly coat

Trim larger part of stems from each kale leaf. Cut kale into 1-2" pieces. Place cut kale in pan, drizzle with olive oil and a bit of kosher salt. Flip around with a spatula to coat each piece with a little olive oil.

Bake at 400 degrees, moving around with spatula often to prevent burned areas. This should take about 15 minutes or so, WATCH IT CLOSELY! You want to bake it until it is crispy but not burned. There is a few second window of opportunity between the two. You'll start to hear the crispy-ness when you stir it. You must stay near and stir often and check it often.

When it is mainly crispy, but not burned, remove from oven and let cool in pans, again keep moving it around.

When cooled, pour into a snack bowl and eat like you would popcorn or potato chips. Or, use this as a garnish on a side dish, salad, or soup.














ENJOY THE KALE! (My batch may not last until the kids get home!)