- Tear or cut kale into bit size pieces. spread the kale out on a cookie sheet
- Preheat oven to about 375*
- Drizzle kale with about 2 tsp of olive oil
- Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
- Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
A little promotion for the delicious, nutritious, powerhouse of a plant that is kale:
Kale is an excellent source of vitamin C-just one cup of this cooked vegetable supplies 88.8% of the daily value for vitamin C. Vitamin C is the primary water-soluble antioxidant in the body, disarming free radicals and preventing damage in the aqueous environment both inside and outside cells. Inside cells, a potential result of free radical damage to DNA is cancer. Especially in areas of the body where cellular turnover is especially rapid, such as the digestive system, preventing DNA mutations translates into preventing cancer. This is why a good intake of vitamin C is associated with a reduced risk of colon cancer.
Free radical damage to other cellular structures and other molecules can result in painful inflammation, as the body tries to clear out the damaged parts. Vitamin C, which prevents the free radical damage that triggers the inflammatory cascade, is thus also associated with reduced severity of inflammatory conditions, such as asthma, osteoarthritis, and rheumatoid arthritis.
Free radicals also oxidize cholesterol. Only after being oxidized does cholesterol stick to artery walls, building up in plaques that may eventually grow large enough to impede or fully block blood flow, or rupture to cause a heart attack or stroke. Since vitamin C can neutralize free radicals, it can help prevent the oxidation of cholesterol.
Vitamin C, which is also vital for the proper function of a healthy immune system, is good for preventing colds and may be helpful in preventing recurrent ear infections.