This is way easier to make than it probably sounds. I just felt like I needed to pander to the blogging world and give this bowl of simplicity an uppity name. I've been eating this for breakfast, lunch and dinner because it's so damn delicious at any time of day.
Won't lie - this one isn't completely original. One of my gal pal's used to make it all the time when she lived in Charlotte and it became a total obsession of mine. This rendition features feta and kale, but it's also delicious with blue cheese (assuming you're into the moldy cheese biz) and spinach.
Kale chips get a bad rap. Probably because the generic method of preparing them entails burning them until they're black and then calling them "crispy chips." Charred kale isn't my favorite thing, so I developed these to, at long last, satisfy my crunchy kale craving. These kale chips are SO much more than your standard "crunchy" (read: black)...I'm being super cereal right now. These are GOURMET as sh*t without the gourmet hassle.
BABY kale, people. Baby kale. For a pesto recipe, "grown up" kale is a little too bitter. So stick with baby kale and you'll be lickin' the jar clean. I have another fantastic pesto recipe using basil and mint, but it has parmesan in it so I wanted to come up with something that was more strict paleo (sans the dairy). Annddd here you go!
Happy almost Thanksgiving!! I know I know...how lame is it that my "almost Thanksgiving" post is a freakin' salad? Meanwhile all your favorite bloggers are posting photos and recipes of food porn pecan pies and apple crisps and pumpkin cheesecake turtle fudge brownies (if that's a thing, I must know where it is). And here is janky old Finley...posting a fu**ing salad. Nothing says the holidays like chopped kale...right...?