Kale Parmesan Chips

October 3: National Kale Day

Our farmer friend Eugene K. generously gave us a big bag of fresh vegetables, including kale. Islander prefers spinach overall but after tasting baked kale “chips”, she now craves kale this way for a healthy snack! This quick and easy homemade recipe for baked kale leaves tossed in olive oil and Parmesan cheese and lightly seasoned with salt, pepper and red pepper flakes are a totally tasty way to observe National Kale Day!


Adapted from Betty Crocker


  • 1 bunch kale
  • 1 teaspoon olive oil
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste
  • ¼ teaspoon crushed red pepper flakes (optional)


Line a baking pan with parchment paper. Mist with cooking spray. Wash and dry the kale. Tear the leaves into small pieces. Place in a bowl and toss with olive oil and cheese. Season the salt, pepper and flakes.

Spread the leaves out on the prepared pan. Bake in a preheated oven at 350 degrees F for 10 minutes, stirring halfway through until the leaves are crispy. Remove from the oven and cool. Store remaining chips in an airtight container.


  • Thanks to Eugene K. for the kale from his farm.
  • We hope to add more kale recipes to our blog soon. Search back later.

Sautéed Kale

Sauteed Kale

October 3: National Kale Day

We usually put spinach in our smoothies but have gradually added or substituted kale for the leafy green ingredient. Both are considered super foods but kale is considered the winner with more vitamins (A, C and K) , minerals (calcium) and protein than spinach. Kale tastes somewhat bitter, though, and its leaves may be harder to chew and digest. Fortunately, we have found a kale salad recipe that is cooked with garlic and red wine vinegar to mask its strong flavor. The steamed leaves are wilted so they are easier to chew. If we do not drink our kale smoothie for the day, we would eat sautéed kale as a side salad for dinner. This healthy recipe is perfect for observing National Kale Day.


(Adapted from New York Times Cooking)


  • 2 tablespoons olive oil
  • 3-4 cloves garlic, sliced
  • 1 bunch of kale leaves (stemmed and chopped)
  • 1/3 – ½ cup vegetable stock or water
  • salt and pepper to taste
  • 1 – 2 tablespoons red wine vinegar
  • cooked bacon bits (optional)


In a large skillet or pan, heat the olive oil and sauté the garlic pieces until soft. Add the kale leaves.


Pour in the vegetable stock or water. Cover and cook for 5-10 minutes or until the kale is soft and wilted. Stir occasionally until the liquid has evaporated. Season with salt and pepper. Mix in the red wine vinegar. Dish out and sprinkle cooked bacon bits on top (optional).



  • Thanks to Highlander’s co-worker, Luchie A., for the fresh, organic kale from her garden.
  • Learn more about National Kale Day at http://nationalkaleday.org.