Recipe: Kale Crisps

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Adapted from the cafeteria of Chicago's Academy for Global Citizenship.

Serves 4

    • 2 bunches kale
    • 2 tablespoons olive oil
    • 2 to 3 large cloves garlic, minced
    • sea salt and freshly ground black pepper
    • 1 tablespoon toasted sesame seeds

Preheat oven to 375 F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss the chopped leaves with olive oil, garlic, salt, and pepper in a large bowl. Spread the seasoned leaves on a baking sheet. Bake for 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges, and slightly browned. Sprinkle with sesame seeds and serve.

To read Ari's piece about the innovative gardening and cooking at the Academy for Global Citizenship, click here.

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Ari LeVaux writes Flash in the Pan, a syndicated weekly food column that has appeared in more than 50 newspapers in 21 states. Learn more at flashinthepan.net.

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