Kale Chips!!!

I heard about these from a friend and KNEW I had to try it for myself.

Need:
1 bunch kale
salt
olive oil
baking sheet

Pre-heat the oven on 350 degrees
rinse kale
dribble olive oil across the bottom of the baking sheet
arrange kale leaves on baking sheet
lightly drizzle olive oil across kale
sprinkle salt across kale

bake for - I don't know - 5 to 7 min or until leaves are crispy.

These things are tasty right off the baking sheet! And they're super healthy. You can dip them in hummus but they are kind of fragile. I would also like to try them in a food dryer (Shelli's suggestion) and at lower temps.

Spinach Dip

Ok, yummy, I "discovered" this dip while watching Rachel Ray at the gym. It looked so delicious (and I was looking for a way to incorporate more leafy greens into my diet) that I thought I'd go ahead and give it a try.

Ingredients:

1 can white kidney beans (although obviously it's healthier if you buy dried ones and cook them yourself)
1 large bag of spinach
2 cloves garlic
1/2 lemon worth of juice
olive oil
salt and pepper to taste

• Drain and rinse the beans and put into a food processor
• Sauté chopped garlic in olive oil
• Add spinach in the pan with the garlic and wilt
• Put garlic and spinach into the food processor with the beans
• Add lemon juice
• Add enough olive oil so it blends easily together
• Add salt and pepper to taste
  
  As you’re sautéing the garlic and wilting the spinach, remember that higher heats cook out the nutrients in vegetables. I barely wilt the spinach and never cook my veggies over a “3” on the burner.
  In true Raychel style I have begun experimenting; today I made this recipe but added feta cheese (thanks for moving the feta to a location where I could find it, Krysti. Or was it there the whole time? Haha!). Super yummy with tortilla chips although Rachel Ray suggested - endive leaves? I think that’s what it was. Shelli and I were discussing trying it with kale chips.