It is week 6 for the CSA at Strite’s. This week’s share included: black raspberries, lettuce, zucchini, green beans, potatoes, and kale. Not more kale, I thought. My aversion to kale is as strong as my aversion to cleaning. I just don’t like it.
However, this recipe made me rethink my opinion. I may like kale more than cleaning now.
Gazebo Room makes salad dressings and marinades in Lewisberry, PA. The family who owns the company has been in central Pennsylvania since 1957. The dressings not only contain simple ingredients, they are delicious and addictive. The dressing does contain a small amount of MSG, but as long as you do not have a sensitivity to it, it is completely fine to use. I grew up on Gazebo Room Greek dressing and I am not about to give it up any time soon.
Kale is naturally bitter. Tossing it with the dressing that doubles as a marinade helps eliminate some of that bitterness. After tossing the dressing and kale together, I let it sit a few minutes before placing the leaves on the baking pan. The Greek dressing also gives the kale chips a kick of flavor, you almost forget you are eating kale. Almost.
Greek Dressing Kale Chips
- 6 leaves of kale
- ¼ cup Gazebo Room Greek Dressing
- Preheat oven to 300 F. Line a baking pan with parchment paper.
- Remove stems from kale and tear leaves in pieces.
- Toss leaves with the dressing and place on the baking pan.
- Bake for 15 minutes. Turn pan and bake an additional 10 minutes.