Kale grows really well in Tennessee, and actually, the trick isn't getting to grow. It's getting it to stop. Which makes it a dependable spring staple in a CSA. Trouble is, like a Tennessee rainstorm, it's a good thing that arrives all at once.
And frankly, not everyone tolerates kale indefinitely. Once you've made a dent in the kale with Southern-style greens, Greek greens pie and maybe Portuguese chickpea and kale soup, the recipe options grow so exotic that kids--or the whole family--may revolt.
From a Delvin Farms subscriber comes this lovable Delvin-supplied recipe for crunchy baked kale chips. My friend said her Kale Crunch took only about 10 minutes to reach a "chiplike" stage.
A little olive oil or oil spray for the baking tray
1 large bunch fresh kale, stemmed and minced (about 1 pound)
2 to 3 tablespoons grated parmesan (optional)
Preheat oven to 350ºF. Line a large baking tray or two with foil, then brush or spray it with oil. Add the kale, spreading out each leaf as much as possible. Avoid overlapping the leaves.
Bake for 10 minutes, stirring once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. (The kale will continue to shrink and crisp the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)
Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container--no refrigeration necessary.