I owe someone an apology. I was a doubter and a scoffer and now I have to chastise myself, hang my head and admit I was wrong.

I didn’t believe my friend when she said roasted kale was delicious. In my defense, this is a girl who rhapsodizes about greens on a regular basis and will talk about how she overate the night before by eating a really giant bowl of salad. She says this to me, the woman who has participated in gluttony challenges and has always won.

“No really!” she insisted, “you roast it and it gets all crispy and it’s like potato chips!”

“Just like chips?” I mocked.

When is the last time she ate a chip? I suspect it is similar to when I ask The Sweetie to try my veggie burgers at restaurants because I am afraid they mixed up the order and gave me real meat. He’ll take one bite, make a face and say, “no, that is definitely vegetarian, it has just been too long since you had real meat.” I suspect that if my fat-free friend tried a real chip she wouldn’t be so cavalier with proclamations like “roasted kale tastes just like chips”. She was a ballerina from a young age and is a personal trainer extraordinaire. She is disciplined and does not spend evenings on the couch with a pint of chocolate Haagen Daz and a trough of spaghetti. I was at an event where a photo of her back was shown on a large screen and all the women around me audibly gasped. Her back was a work of fine tuned muscular art.

Despite my doubts, I tried it and it is delicious, just like she said. I’ll never mistake a bowl of roasted kale for a tasty bowl of chips, but as far as healthy snacks go, this is a winner.

If interested :

Get a bunch of kale. Cut the leaves into smaller peices, toss with some olive oil, sea salt and pepper. Roast in a 400 degree oven in a roasting pan for 15-20 minutes until it shrivels and looks dry and kind of burnt and crispy, and presto, kale “chips”.

This entry was posted on Tuesday, December 8th, 2009 at 12:11 pm and is filed under Cooking & Baking . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.