Just because area farmer’s markets are closed for the winter, doesn’t mean you have to give up eating fresh salads. Winter gardens make great salads. Greens come in all shapes and sizes from small, leafy kale and spinach to big broad leaf mustard. And these greens are chock-full of nutrition. As a matter of fact, kale was one of the super foods of 2011! Greens are full of minerals, vitamins, and good carbs – a combination that can’t be beat!!
This week’s SAMM, our mobile market, has kale, collard greens, mustard greens and turnips. Why not tell a friend and bring them along to our SAMM locations this week? Pick up some winter vegetables for fresh and nutritious salads that taste good and are good for you.
If you’re not sure what to do with unfamiliar foods like kale, why not try this easy and delicious recipe for baked kale chips. Healthier than potato chips, these tasty snacks will keep you full and satisfied with a lot less calories.
Baked Kale Chips:
Fresh kale (one bunch)
Wash and dry kale and separate leaves, removing thick stalk. Discard stalk. Place parchment paper on cookie sheet and place kale leaves on the parchment. Spritz kale leaves with olive oil and sprinkle with sea salt.
Bake at 350 degrees for about 15 minutes until edges of leaves are brown (not burned).