At the Backyard Farms, we’re growing laccinato kale, or dinosaur kale, an heirloom variety. Definitely prehistoric looking, and it makes a terrific chip!
1 bunch kale
1 tbsp. olive oil
2 tsp. soya sauce
Dash of hot chile oil
Coarsely chop kale…
…and toss with remaining ingredients.
Spread out on a rimmed baking sheet and roast at 425°F for 8 minutes, tossing halfway through.
Recipe from Grow, Cook, Eat by Willi Galloway.
Words: Kyla. Pictures: Rob Bitschofsky, except harvest photo by Kyla.