I've been trying to introduce one new veggie a week at dinner. We've been pretty consistent, but the kids aren't always psyched about it. Surprisingly, Kale has been fairly well received. So far the favorites are the two simplest recipes. Perfect!

Sauteed Kale
Ingredients
1.5 lbs young kale, stems and leaves coarsely chopped
3 T olive oil
2 cloves garlic, finely sliced
1/2 c. vegetable stock or water
Salt and pepper
2 T red wine vinegar

Heat oil in large saucepan over med-high heat. Add garlic and cook until soft, but not colored. Raise heat to high, add stock and kale and toss to combine. Cover and cook for 5 min. Remove cover, continue to cook, stirring until all liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Baked Kale Chips
1 bunch (about 6 ounces) kale
1 T olive oil
1/2 lemon, juice
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut in large pieces, toss with olive oil & lemon juice in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 min., or until crisp. Place sheet on a rack to cool.

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