Nutritional information,  Savoury

Kale crisps, obscenities and dog-shaped holes

The Tallish One (I had to rename The Tall One as The Noisy One is now a good 4cms taller) and I have decided that Bossy is a bad influence on animals and also, I suspect, small children. She and Noisy went to London last week and, while she was gone, everyone, even Java, fell into line. Relatively speaking of course. Even the horses were less tiresome than usual. Animals really do have a sixth sense for authority; The Tallish One has it, Bossy just doesn’t. She makes a mean kale crisp though, so I think we’re going to hang on to her for the moment.
Bossy hadn’t been on UK soil for more than half and hour before having an almighty ding-dong with a traffic warden (apparently something to do with her being a ‘toxic tyrannical tw@t’). So much so that the traffic warden ran after her yelling ‘don’t you dare walk away while I’m reprimanding you’. If you know Bossy, you can imagine how well that went down. The thing is, Bossy swears a lot. It’s actually one of the few things she’s really good at; I would probably go as far as to say she’s a Master of Blasphemy. She’s also got quite a talent for really pissing people off. Anyway, if you want to learn to eff and blind in English or French, Bossy’s your girl.
In other news, we found a Java-shaped hole in the wisteria canopy under Léo’s first-floor bedroom window, and a rather bemused Java shaking herself off on the ground beneath. I feel certain that Bossy must be to blame in some way – I’m just not sure how yet.
One thing is sure: kale is so full of goodness that if it could talk, it certainly wouldn’t swear. As a vegetable it is a bit of an overachiever with its protein, fibre, vitamins A, C, K and B vitamins. It also contains minerals – potassium, calcium and zinc as well as omega 3, lutein and zeaxanthin.
200g kale, rinsed and cut into strips, large stems removed
1 tablespoon olive oil
Sea salt, freshly ground black pepper
Espelette pepper or paprika
Preheat the oven to 150°C. Put the kale in a large bowl and add the oil. Massage it into the leaves, then toss with the seasoning. Spread out in a single layer on two large baking trays and bake for about 20 minutes, checking from time to time that it is cooking evenly. Leave to cool and eat!


  • kristenannmoore

    I love kale chips but seem to over-salt them every time I make them. I’ll have to try this version of yours without any salt and see if my sons still eat them :0). BTW, I heard a blip of a story that raw kale isn’t good for people for some reason or another….? Have you heard that? I put kale in smoothies so was trying to figure out if that’s a real thing or not.

    • The Healthy Epicurean

      I do use sea salt on these, but, like you, I do sometimes put a bit too much! I think that raw kale is not so good on two counts: first that it contains oxalic acid which binds to magnesium and calcium and forms crystals/stones, and also because its goitrogenic properties are stronger when raw. I only eat it cooked for these reasons. 🙂

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