Kale chips. They are, to date, the only form of a leafy green vegetable that my children will tolerate. It's true. The children of a well-educated-entrepreneurial-urban-gardening-i-keep-chickens Waldorf teacher actually prefer to go WITHOUT a meal rather than eat a meal which includes even a micro-shred of leafy green vegetable. Ironic, yes?  Well... ironic to me at least. But perhaps that's because out of anyone on the planet, I am hardest on myself. 

As I was sliding this tray of beautiful kale into the oven today, I was able to give myself a much-needed moment of kindness. I realized that the best any of us can do on any given day is to keep striving towards our own ideal. Oh yes, our children will serve as a daily reality check -picture mine rolling around on the floor, hands to their necks, fake gagging- but as long as I keep striving towards my ideal, I'm doing a good thing.

And if I can find the humour in it, even better. For all of us, really. I mean, fake gagging is funny. Sort of. 

Kale Chips:

Bunch of kale, rinsed and chopped to bite-size

Olive oil


Pre-heat oven to 350 degrees F. In a large bowl use your hands to mix the chopped kale with a healthy drizzling of olive oil. Lay the kale on a cookie sheet (I lay parchment down first). Sprinkle salt over top. I go big with the salt....but whatever you're comfortable with. 

Bake for 10-12 minutes. Take out around 10 minutes to check for desired crispiness.  You're going for crunch here. Soggy = not done yet.