Baked Kale Chips

Why make chips out of leafy green vegetables, when potatoes do a stellar job at this?  Because they are so tasty and full of nutrients!  This recipe is adapted from several sources online.  Experiment to find the flavors that work for you!

1 bunch kale (Lacinato kale is great but the curlier varieties do fine as well)
1 tablespoon olive oil or coconut oil or both
Sea salt, to taste (start with a 1/2 tsp)
Optional tasty additions: rosemary, thyme, sesame seeds, cayenne pepper (for a kick!), garlic powder

Preheat oven to 300°F. Rinse and dry the kale (a salad spinner helps this process). Remove the tough stems and larger center ribs of the leaves. Tear or cut into bite-sized pieces and place in large bowl.  Add oil and salt and optional spices, and massage the oil onto the leaves so they are well-coated.  Place leaves in a single layer on a large baking sheet (you may need more than one baking sheet for this). Bake for 20 minutes or until leaves are crisp. Allow sheet to cool on a cooling rack.

Easy Beans and Greens

Prep time: 10 minutes
Cooking time: 10 minutes (after beans are cooked)
Yield: 2-3 servings

Ingredients:
2 cups cooked (or canned) black beans (or pinto, red, kidney—your choice)
1 bunch collard greens (or kale, spinach—it’s up to you)
your favorite toppings, such as salsa, avocado or guacamole and sour cream


Directions:
1.     In a medium saucepan, heat drained beans. Add your favorite seasonings, if desired.
2.     Fill a separate medium saucepan with 1-2 inches of water and bring to a boil.
3.     Wash and chop greens (you can use the stems, too) and add to boiling water.  
4.     Cook for 2-3 minutes until greens are bright green and tender. Drain off water.
5.     On a plate, arrange a portion of the greens, top with a portion of the beans and finish with toppings of your choice.

Note: see recipe for Traditionally Prepared Beans for a tip on soaking beans overnight for better digestion.