Good things definitely come in small boxes – kale, bok choy, spring onions, spinach, snowpea greens, lettuce – oh yes!
Not to mention good conversation and recipe suggestions from the two Colvin boys at the market (we’ll get to one of those in a minute) – I think I am just as keen on small-talking with the boys as picking up our weekly goods.
When we walk up to the table I hear, “Hi Noah – I see you still have your green crayon.”(It somehow stays and travels in our market basket week to week.)
Noah does a little happy dance.
My heart does a little leap for joy.
The younger boy is also Noah and he is playfully aware that he and my Noah share a name – possibly even a sweet spirit of adventure and innocent mischief. Whether the kindred likeness is only my imagination or is actually true is neither here nor there. Life is mostly perception anyway, right?
At the recommendation of Caleb and Noah, I bring you this week’s recipe, courtesy of Smitten Kitchen:
Baked Kale Chips
Adapted from a bunch of inspiring places
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
I know. Totally weird. And totally tasty.
What the heck else do you do with kale?
You make pasta, of course – but you’ll have to check back for that one.