This particular entry into my tiny little nano-sphere of the internet will probably pass under your right eyeball and then exit out behind your left ear of conscious attention in less than two seconds flat.
I know I really shouldn’t say that and jinx this recipe from the get go, but the title of this post might be way too green and “krunchie” (and I am not talking mastication) to get very excited about.
Eeew, ANOTHER bitter Brassica Oleracea oratory? Kale and brussels sprouts are so, like, 2015.
Well, hellooooo, 2017. I’ve been waiting for your arrival, how the heck are you doing? I’m so happy to see you! I think it’s safe to say a lot of people are. It must feel really good to be so anticipated.
So listen…..One-Seven….(you don’t mind if I call you that?) do you think that maybe we could just forget the past few days…weeks…okay, yes months, of all of that over-zealous over-doing it? You KNOW what I’m talking about here; it all starts out innocently enough with the pumpkin spice season shiz-bah (squash IS a vegetable after all, AMIRITE?), and then it goes ALL downhill from there. Riding the holiday horse right into the ground! What happened to all of my good intentions???
Oh kale, you know I think the world of you. A gold medalist in the world of crucifers, you are rich in those compounds that help reduce cholesterol, curb inflammation and prevent cancer. You are the mainstay of my most favorite salad in the entire world, you elevate my smoothie into the nutritional stratosphere, and you really, really just make me feel good about myself whenever I am with you.
When it comes to being lovingly smeared with olive oil and crisped to snack worthy perfection in the oven…there’s a new sheriff in town. Kale chips? Yes, you are good but I’ve found something even better.