By Isaac and Heydon

I’ve orbited around JBG blogosphere for long enough to have seen my fair share of kale chip recipes. This dish is inspired by that oh-so-unique feeling of crunching into a kale chip paired with a smattering of other flavor-packed players to zhuzh up your drab weeknight salad. There’s something very fun about kale's metamorphosis from leafy to crunchy and when paired with bacon, Parmesan, olive oil, and lemon, I assure you your quarantine pod will be hooting and hollering over this plate. Enjoy, this is a delicious one.

Ingredients

• 1 Bunch of Dino Kale
• 1 Lemon
• Bacon
• Parmesan
• Olive Oil
• Salt
• Pepper

 

Instructions

Preheat oven to 375 degrees. Put bacon in, and pull out just before burned. Extra crispy is where it’s at for this meal/snack.

Get the grill hot, lay all kale evenly on the surface. You really want each leaf to be directly on the grill. Flip leaves after about 30 seconds and continue in this fashion. You shouldn’t need more than a minute or two depending on heat level & grill type. The leaves will become crispy. Get some char marks on them and they are ready.

Plate the leaves - chop kale leaves into fourths. Drizzle a healthy amount of olive oil, break bits of bacon all over (1 or 2 pieces total depending on the size of bacon). Grate a healthy amount of good Parmesan over the plate. Squeeze a bit of lemon juice and then zest the lemon over the leaves. Add one more healthy drizzle of olive oil, a touch of salt, a good crackling of pepper, and voila! This is simple goodness. Both good Parmesan and bacon are integral to this recipe if your diet allows it.