When I was in grad school and living on my own for the first time, I ate a ridiculous amount of Lean Cuisine. I had cooking skills, but no interest in using them.
You can probably relate. When it's just you, it's hard to find the motivation to actually cook something. And then have to eat it again ... and maybe again ... before it's gone.
This Friday evening, Mr. McCormick had a Cal Women's Volleyball Banquet to attend, so I was on my own. I had big plans to do absolutely nothing.
Still, I was craving something salty and snacky to eat while curled up on the couch with the pups. Even though I didn't want to work too hard at it. That's where kale and an oven come into play.
Baked Parmesan Kale
This recipe originally came from Food52, such a wonderful community site for culinary types. I adapted it a tad.
1 bunch kale
1 tablespoon Olive oil
1/4 teaspoon each salt and pepper
Grated Parmesan to taste
Preheat oven to 325 degrees. Remove kale stems and wash the leaves. Pat dry and place on a baking sheet lined with foil. Drizzle oil, enough to lightly coat the leaves. Sprinkle with salt and pepper and grate parmesan cheese over each leaf.
Bake for 10-15 minutes until the leaves become slightly browned and crispy. Slightly cool and enjoy!
What a terrific, salty snack. I loved the parmesan addition to these chips. I put half of them on some quickly cooked up parmesan polenta and saved the other half for snacking.
(I forgot to halve my polenta recipe, whoops. This was a bit too much to handle for one person.)
In searching for a kale recipe, I also came across a great idea from Smitten Kitchen: kale dusted popcorn! Can't wait to try it.