I'm not sure about all of you, but here in the Great Lakes area of the U.S. it has been a crazy early winter. Well, more like spring. Today was 50 degrees! We have had a trace of snow all season, and it has been all around lovely. We'll just have to see what that means for our real spring later on, it may be snow covered!
Anyway, a garden thingy that we've learned this season, push your cold weather greens! Our Lettuce's, Spinach, Kale, Bok Choi, and Swiss Chard have had ups and keep coming back with this crazy barely freeze, thaw into spring weather. A couple of times we figured, this is it. It looks limp and sad once it thaws, then the weather stabilizes and it just perks back up and keeps going.
Before this glorious 50 degree day we had a couple of days where we were at 10 degrees, so B went out and harvested all of the remaining Kale...it won't come back from that kind of cold. Tonight he made Kale Crisps......a MUST try if you haven't done them, they are fantastic and the kids love them! Stressed Kale equals something akin to the sweetness of a carrot, yet green lush crispiness and with a sprinkle of sea salt. Ahhhh
Moral of the story: experiment, stress your cold weather veg and enjoy!
Wash, De-stem and chop up Kale.
Toss in a little of olive oil sprinkle with salt (or whatever seasoning your heart desires)
Turn out onto a cookie sheet and bake at 275 degrees Fahrenheit for about 15 min.
This can go from perfect to burnt in no time, so watch it, touch it and feel for crispness. It maintains its gorgeous green color and every oven is a little different.