What better way to spend a pleasant spring evening than by going downtown with green grounds friends?! And to add to the wonderfulness of good company, we got CREPES! Yummmmmm.
Our adventure started at the UVa chapel where we caught the free trolley to the picturesque downtown mall (thank you Charlottesville Area Transit). After contentedly strolling along for a while, enjoying the street performers and beautiful weather, we made it to The Flat Creperie. If you’re a C’ville resident and haven’t hit up this gem of a place yet, I would highly recommend it. They have both sweet and savory crepes made from fresh, local ingredients, and are absolutely delicious!
Speaking of local ingredients, did you know that some of the flowerpots lining the street downtown have KALE in them? I didn’t either, but these gals sure did……
After excitedly “harvesting” enough kale to fill all three of their shoulder bags and with our stomachs thoroughly satisfied, we headed back toward grounds, a trip well spent.
But what can be made with such bountiful kale? Here is a recipe for kale chips that I found at foodandwine.com that I cannot wait to try (and hope my kale-hoarding friends will make for me ;)). They are definitely healthier than your average potato chip and as fresh as you can get!
It looks like we are going to have to go back downtown next semester to stock up some more…..
Crispy Kale with Lemon-Yogurt Dip
- 1 pound curly kale, stems and large inner ribs removed
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 1 cup fat-free plain Greek yogurt
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Preheat the oven to 375°. In a bowl, toss the kale with all but 1 tablespoon of the olive oil and half of the garlic. Spread the kale on 2 baking sheets and roast in the upper and lower thirds of the oven for about 15 minutes, until crisp; shift the pans from top to bottom halfway through. Season the kale with salt and pepper and transfer to a large platter.
- In a small bowl, whisk the yogurt with the lemon zest and juice and the remaining garlic and 1 tablespoon of oil. Season with salt and pepper. Serve with the roasted kale.