Kale is one of the most nutritious vegetables -- it has over 1000% of your daily needs of Vitamin K! It also has loads of iron, calcium, vitamin C, folic acid, and Vitamin A.
Maine is a great place to grow kale - it loves colder weather and tastes better when it's from the north.
Kale is at least 2,000 years old! We have evidence that Ancient Greeks and Romans used to eat a few different kinds!
In Scotland, kale provided such a base for a traditional diet that the word in dialect Scots is synonymous with food. To be "off one's kail" is to feel too ill to eat.
There's lots of different kinds of kale, including curly kale, dinosaur kale, red kale, and ornamental kale.
1 bunch fresh kale
drizzle olive oil
salt to taste
Wash the kale in a colander; drain until mostly dry.
Rip the leaves off of the stem into bite-sized pieces and put into a good-sized pan or baking sheet.
Drizzle a healthy amount of olive oil over the leaves, and then mix until all the leaves are coated. (You can use your hands for this!)
Sprinkle salt over the leaves and bake in a 350 degree oven. Check on the kale and stir every five minutes or so; since it's thin, it can burn very easily! It is done when the leaves are thin and crispy but not brown. Let cool slightly and enjoy!