After yesterday's radio show, tribute to Woman's History and National Nutrition Month I mentioned that we should "Go Green". Urging listners that they should be more adventerous when it comes to eating vegetables. Here are the few recpies that I had mentioned on the show

Crispy Kale
Prep Time: 5 mins
Cook Time: 20 mins
Ingredients:
6 -8 cups chopd fresh kale, hard stems removed
2 Tbsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

Directions:
Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees.
Spread kale out on a baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat.
Place on the lowest rack of the oven and bake for 10 minutes.
Remove from oven and stir so that kale can get crispy all over.
Bake another 8 - 12 minutes or until kale is crispy. It shold be just lightly browed and crispy to the touch.
Continue cooking until crispy.
Remove from oven and sprinkle with sea salt and serve immediately.


Kale on Toasted Bread - Cavolo Nero con le Fette (Italian)
Prep Time: 15 minutes Cook Time: 25 minutes Ingredients:

• A pound (500 g) Kale
• Tuscan-style bread
• Garlic
• Olive oil
• Salt and pepper to taste

Preparation: Take about a pound (500 g) black leaf kale, strip away the tough ribs leaves, and wash what remains with care. Then boil it in lightly salted water just until done (since the kale will wilt, start with as little water as you can; it's done as soon as the leaves are tender). Once the kale is cooked drain it, reserving the liquid, and coarsely chop it. Next, cut several slices of pane casalingo (Tuscan-style bread), toast them, cut them in half, rub them with a cut clove of garlic, dip them in the pot liquid, and arrange them on the plates. Put a 1/3-inch layer of kale on top of each slice, drizzle with good extra virgin olive oil, season with pepper to taste, and serve.