I was in a cooking mood tonight. Chicken and Sausage Gumbo, Rice, Kale Crisps, Italian Meatballs. These were all separate meals for different days. After researching Kale Crisps I decided on this method of preparation.
I oiled my fingers with Canola Oil and rubbed the bite size pieces of Kale before lining them on a cookie sheet. I then sprinkled very lightly with Sea salt and Old Bay seasoning. This was placed in a 350F oven for 15 min. When I pulled them out I found the Kale pieces took on a paper thin, fragile feel to the touch. My Wife using all her bravery tried a tiny bite. The look on her face was tell tale. I know she will never try Kale again, unless I hide it in something.
Sausage Chicken Gumbo over Brown Rice was our meal for tonight. Diced Chicken tenders, Italian sausage and Pork were sauteed.Fresh Tomato, Okra and carrots were added. Black pepper and meat first Chicken base with fridge vegetable juice were added for seasoning. Brown rice was boiled separately in corn water. And thick slices of Rye Bread from a round loaf was offered for dipping.
The Italian Meat balls made with ground Italian sausage and Pork will be served in a few days. I will have to create a bland sauce because the meatballs were over salted. And eight of the forty Meatballs had the crumbled Kale Crisps added in. Almost forgot to mention I sprinkled Honey over the Crisps to make them tastier. Let us see if hiding the Kale in the Meatballs gets a thumbs up.