Kale chips and asparagus


3 Large Bunch Kale

6 to 9 Tablespoons Extra Virgin Olive Oil

Sea Salt

Preheat your oven to 350 degrees.

Wash the kale, and tear the leaves into bite sized pieces.

If you are using leaves with the center vein, use a sharp knife to trim it.

Use a salad spinner to completely dry the kale, or pat well with paper towels.

Place the kale on a baking sheet and drizzle with olive oil. (I like to gently rub the oil over each leaf to ensure good coverage).

Sprinkle with some seat salt.

Bake for about 12 to 15 minutes, until edges just begin to brown and kale is crispy when touched.

Asparagus wrapped in prosciutto (italian air cured ham thinly sliced)

bunch of asparagus woody stems removed (they just snap right off)

sliced proscuitto

2-3 tablepoons of olive oil

Roll asparagus in olive oil sprinkle a little salt on them. Wrap the prosciutto around the asparagus. Bake in 350 degree oven for 8 minutes. It will be tender but not over cooked.

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