v:gourmet

As you may have read in the recipe for wabun point potage we’ve been blessed with renting a place on Lake Temagami for the last 10 days. Dick and Marg Lewis, who rented us the cottage, invited us over for a glass of wine and some scrumptious treats, one of which was kale chips which Dick made himself. Tasty. Fabulous. Healthy. Colourful. I had to try it myself. In fact, I’m surprised I had never made them before but everything has a season and things happen when they happen. We ate them on the dock with crackers, roasted garlic bulbs, and a side of burgundy red. Conjure up the sound of the waves, the cool north breeze, the slap of a beaver’s tail, and a distant osprey call, and you pretty much have paradise on earth.

1 head of kale, ripped into pieces

olive oil

sea salt

Preheat oven to 350 degrees. Rip kale into bite size pieces, removing the stems. Wash clean and spin dry. Toss with enough olive oil just to lightly coat the kale. Sprinkle with sea salt to taste. Spread out on a cookie sheet and bake in the oven for approximately 15 minutes depending on how crispy you like them.