Friday, November 5

Kale chips and the sadness of green tomatoes

This is going to be a short post, since I'm still at work at 6pm on a Friday night.

I keep reading about kale chips. They pop up on the interwebs in the strangest places, everyone raving how delicious and easy to make they are. I already like kale, so to read this high praise from avowed kale-haters was actually a turn-off. But then I discovered a bunch of kale in the fridge that needed to be used right away.

Tuscan kale

I used half for dinner and the rest for chips. After researching a few recipes online (see Smitten Kitchen for a lovely example), I coated my chopped kale with 2 tbsp olive oil and a healthy portion of salt, and baked it for 8 minutes at 300 degrees.

Kale chips

That turned out to be way too much-- maybe because my oven is gas? Next time I'll have the temperature much lower and check sooner. The non-brown ones tasted great but the brown ones were bitter.

Green tomatoes

I had more green tomatoes left in the garden than I ever got ripe over the course of this year's cold, wretched summer. So while putting my garden to bed for the winter, I decided to keep the tomatoes and roast them.

Roasted tomatoes

After roasting I pureed in the blender. Use as you would [a can of] regular diced tomatoes-- you can even mix the two but then you won't get the lovely green color. It makes a mellow, tart tomato sauce for pasta or pizza.


  1. why are you at work?? you should be out with john. please call him if he doesn't. you know how he is!

  2. Those roasted tomatoes! I bet the sauce is wonderful and pretty.


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