3 tablespoons extra-virgin olive oil, plus more for greasing
2 garlic cloves, chopped
1 tablespoon white miso
1 tablespoon nutritional yeast
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 teaspoons cider vinegar
2 teaspoons tamari
1/4 teaspoon turmeric
1/4 teaspoon crushed red pepper
1 1/2 pounds curly kale, leaves left whole and stems discarded
Preheat the oven to 200° and position 3 racks spaced evenly apart. In a blender or food processor, puree all of the ingredients except the kale and salt.
Grease 3 large rimmed baking sheets with olive oil and divide the kale leaves among them. Drizzle the almond-butter mixture over the kale and rub each leaf to season evenly. Arrange the kale on the sheets in an even layer and season with salt. Bake for about 1 hour and 40 minutes, until the leaves are crisp. Switch the pans a few times during baking and rearrange to help them cook evenly. Let cool, then carefully lift the kale chips off the baking sheets with a spatula and serve.
(*Recipe from the February 2013 edition of Food & Wine)
Enjoy!! Kale is a wonderful vegetable to help nourish and build the blood. It helps to detoxify the liver and strengthen the stomach. Kale is also great to help boost energy, aid digestion and bowel function, and regulate hormones. Kale is more easily digested when cooked so this recipe is perfect!