This little creation that we have here is fantastic. I literally ate this for breakfast and lunch on Saturday AND Sunday. Crispy kale chips, yum. Brown rice with scallions, flaky sea salt and hot sauce, yum yum. The egg however, is the best part. Do this. Do this now. The great thing is, practically anything can go into this bowl. Not a fan of brown rice, quinoa would work too. Peppers. Carrots. Leek. Asparagus. Some meat. Don't have time to make kale chips? Just quickly sautee some greens.
I love making a big batch of brown rice like I did Saturday morning or quinoa like I did Sunday night, to have for quick meals through out the week. With our busy life, I need quick and convenient.
Look at how great that kale looks! I love kale and luckily we have been receiving plenty in our CSA box. It is so easy to cook with. Toss into your soup before serving. Shred thin and leave raw for a salad. Add into your pasta. Or make these crunchy kale chips.
Besides adding them into my rice bowl, I crunched some up and mixed in with my popcorn on Saturday night. So good.
Baked Kale Chips:
1 bunch of kale (any variety will work)
1 tablespoon of olive oil
sea salt to taste
pinch of red pepper flakes (optional)
Preheat oven to 300 degrees. Wash and dry kale. Remove large stems and cut kale into large pieces. In a bowl, mix kale, olive oil, sea salt and red pepper flakes. Arrange kale in a single layer on a large baking sheet. I needed 2 baking sheets to fit all of mine. Bake for 20 minutes until crisp making sure that they don't brown. Cool and store.
Make large batch of brown rice (quinoa or farro would be nice too)
kale chips or other sauteed greens
drizzle of extra virgin olive oil
Mix. Eat. Enjoy.