There is no need for any words for this post. What you’re about to witness is pure pride in our tiny garden and our very first Kale harvest. I’m thinking maybe buy a couple more Kale plants. They are officially my youngest only edible green vegetable, and the only form they’ll be consumed is disguised as a crunchy chip.
I made this delicious salad–which is becoming a staple in our household–with all the kale excepting maybe five to six young leaves. Instead of cutting them into squares like usual. I saved my hands and drizzled a little olive oil with sea salt, then baked them for 20 minutes in a 300 degree oven. They came out perfect and the spine did not bother the girls because it was pretty skinny.
Here is the small bounty from our first harvest.