take some kale (or chard, or dark greens de jour), toss them in olive oil and salt, and then roast them for eight-ish minutes in the oven. 400 degrees. Yes.
Kale chips. Thin, crispy, and gone, after about ten minutes.
Seriously, your kids will eat kale. YOU will eat kale.
Thanks to Marta to turning me on to the goodness.
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