Happy Wednesday to all! Not a whole lot going on around the Davis household today…lots of outside time and soaking up daddy’s summer schedule while we can. One of the best parts of summer over the last couple of years has been our garden. Cucumbers, cherry tomatoes, heirloom tomatoes, squash, snap peas, pole beans….just to name a few of the veggies we have grown.
This summer we are going to be out of town a lot so I was hesitant to plant a full garden knowing that we couldn’t water it adequately or be at home to enjoy all of the fruits of the harvest. A sweet friend (better known to me and everyone in our church as master gardener and cook Sue) did bring over some kale, cabbage, broccoli and garlic so I planted those.
I had no idea that you could grow cabbage and kale in the summer….I just figured they were winter plants b/c of their hearty leaves. But both the kale and cabbage have flourished and we are getting to enjoy them before we head out of town. So this recipe was inspired out of a need to cut back my kale plants! I LOVED the taste of these…so salty and lemony…the perfect combo. Hope you enjoy as much as I did. P.S. Kale really cooks down when you cook it, much like spinach. So don’t be shocked when the 6 cups of raw kale cooks down to 1-2 cups.
6 cups of chopped raw kale
2 Tbsp of olive oil
1/2 tsp garlic salt
Preheat oven to 300 degrees. Chop your kale, removing the center stem and only using the leaves. Lay out on baking sheet and drizzle with olive oil. Slice lemon in half and juice one half over kale leaves. Slice up the remaining half and set aside. Sprinkle garlic salt oven kale and with hands toss leaves so they are coated in olive oil, lemon juice and salt and spread them back out on baking sheet. Take remaining lemon slices and place among kale leaves. Bake for 15-18 minutes. Kale leaves should be crisp to touch and taste.