Get some great looking braising greens (any combination of kale, chard, collards, mustard, raddichio, or turnip greens—these are a standard this time of year at farmers’ markets if you still have one open nearby), toss or rub gently with a tablespoon of olive oil, sprinkle with salt, pepper, and garlic powder, and roast until crispy. Stuff them in your mouth and feel them crush softly to almost nothing, sort of like cotton candy (if you can imagine crunchy cotton candy). I forgot who gave me this idea, so if you are reading this and it was you, then remind me and get credit.
It’s so easy. Really! I did it tonight, quickly when I didn’t want to cook, and I did it for the first time a month or two ago. Both batches turned out great. I wouldn’t just get lucky twice like that. Last time I tossed the leaves like a salad to distribute the oil; this time I tried gently rubbing the leaves with it (I think I use less oil on more leaves that way). Lay them out but don’t crowd them too much on a cookie sheet—better to use two cookie sheets and/or multiple batches. Test them for crunchiness and don’t give up until they are brittle to the touch. I called some of them ‘done’ but let others go back in the oven to be sure I didn’t miss out on optimal crunch.
OK, maybe all kids won’t love them right away, but I’ll bet some of you get surprised (just don’t be too stingy with the salt). You can’t beat the eating experience. The curly-leaved kale is just amazing going into your mouth! It feels like you are eating something you shouldn’t.