I’ve been snacking on fresh spinach recently. I bought a bag of pre-washed, ready-to-eat spinach and ate the whole bag with dinner a few nights ago. It was supposed to be three servings, but at 20 calories per serving, I wasn’t worried.
I bought another bag, and it took me two days to snack my way through it. It’s like eating green, leafy potato chips. 🙂
I had a light dinner today and my total calorie consumption for the day is 1170. Yesterday was 2520, so it does vary quite a bit. Amazingly, I’ve averaged only 1600 calories per day in the last week. The week before was over 2000.
I love spinach! Lyn, from “Escape from Obesity” posted her recipe for roasted kale chips, which also sound delish. I’m going to have to try this when I see fresh kale at the farmer’s markets this summer:
“Kale Chips
Wash kale thoroughly, trim off stems, and dry the leaves. Spread them on a cookie sheet. Spritz them with olive oil (you can use a sprayer, turning each leaf over to get both sides, or you could toss the leaves with a bit of oil although I think you’d be using more oil that way). Salt lightly. Place in a 350 oven for about 7 minutes. Then use tongs (or fingers) and turn the leaves over. Put them back in for another 5-10 minutes. You know they are done when you can break a piece off and it just cracks off… no tearing required. They get quite brittle. They melt in your mouth. Yummy. (I have made many batches of these and once in awhile I get a very bitter batch but that has been with old greens. Try again with fresh young ones, it’s very good. And don’t burn them!)”
Kale. Hmmm…. Interesting. I might have find some fresh kale also. I’d want to go awful light on the oil though.
Kale rocks. Spinach, cut small enough, also rocks.
Olive oil isn’t your normal cruddy vegetable oil. In moderation, it also rocks.
I can’t say I’m overly familiar with kale, but I may have to pick some up. The only oil I buy is olive oil, so I’m with you on that.