Kale Chips - I made these and they tasted great. Preheat oven at 350 degrees (USA). I washed, dried and took the stems off. I ripped the leaves into bigger than bite size because the leaves shrink when baked. In a big bowl I lightly sprinkled olive oil and salt. It really doesn't take much because the flavors are concentrated when finished. Single layer kale on parchment paper and bake for 12 minutes.
The Best Kale Chips (with a Secret Ingredient) (A CUP OF JO)
Raw Tuscan Kale Salad Recipe - A beautiful, shredded, raw kale salad tossed in a vibrant, lemony-pecorino dressing. From Melissa Clark's new cookbook, In the Kitchen with A Good Appetite. The first thing I made after getting back from Rome. - from 101Cookbooks.com
Tasty and Healthy Alternatives to Potato Chips and French Fries
smitten kitchen's chicken pho... "...intensely flavored broth with huge tears of succulent chicken and a tangle of rice noodles, topped with everything from scallions to mung bean sprouts, slivers of jalapeno and crispy-fried shallots, basil and cilantro and heady splashes of lime juice, hoisin and garlic-chili sauce that nothing will ever be right without again." SAY NO MORE, DEB!