The kale is beginning to bolt. It hasn’t been very hot, so this is definitely a cool/cold-weather loving plant. I’m going to let it bolt and see if I can collect some seeds. I can never resist saving my own seeds. Seeds are one of my favorite things about gardening!
I picked all the young tender green leaves (leaving the older, thicker/tougher purple leaves behind).
Coat them lightly with olive oil and some seasoning salt. Spread out on a baking sheet and bake at 250 for about 45 minutes (until they are crispy). The Spy said, “Oh my gosh these are so good. Did you invent these?” haha
They look shiny in the picture but I added very little oil. Only about a tablespoon for the whole batch. I have made them before without any oil and they are good but the little bit of oil adds a ton of flavor.
You can eat them plain (like chips) but they are also great crumbled on top of rice or a salad. Think of them as vegetarian bacon bits!
A few other spring sights in Spy Garden: