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Try this on roasted kale

By Penny Stine

I love me some kale, and I always leave my plants where they are in the fall, because half of them manage to survive and give me lots of kale in the spring. Sometimes they go to seed in early summer and sometimes they produce for another year. I have no idea why they do what they do. 

I did, however, pick this bowl of kale the other night. My hubby was out of town, and I decided it was a good night to experiment with roasted kale. 

 

Earlier in the day, I had visited with a guy who owns a barbecue supply store off 23 Road. I'm writing about barbecue for the Summer Home Improvement section, and he had all kinds of cool supplies, including a shop full of spices, rubs, sauces, wood chunks and pellets. 

So, of course, I had to buy a couple varieties. I bought them with grilling and smoking in mind, but as I was picking kale, I thought it would be interesting to see how they tasted on roast kale. 

The Johnny's Garlic Spread & Seasoning Mix comes from the Pacific Northwest, where there really was a guy named Johnny who had a restaraunt in Tacoma with an original spice mixture he used on his steaks and seafood. We used to buy the original Johnny's Seasoning (as opposed to this garlic one) when we lived up there and used it on popcorn. 

The Dizzy Pig spice said it was good for chicken, pork, fish and veggies, so I thought I'd give it a whirl. It also had some sweetness in it. 

 

 

 

When I put the kale on my pizza pan, I tossed it all with olive oil, then used the Dizzy Pig spices on half and the Johnny's Garlic Spread on the other half. 

 

 

I roasted it at 350 for maybe 10 minutes. As you can see, it always shrinks. I couldn't make up my mind which seasoning mix I like the most. The garlic was good because garlic is flat-out delicous, but the Dizzy Pig was good because the sweet spices were a nice contrast with the bite of the kale. Needless to say, I ate the entire amount by myself. 

It's a good thing I grow so much kale... 

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