Roasted Garlic Spread
Every year we make a few big batches of this spread to last us into winter. It's great on almost everything: potatoes, kale, eggplant, or as an ingredient in other sauces.

~peel 5 heads of garlic ( or more to make more)
~toss in olive oil and spread on a baking sheet with edges.
~roast at 325º for approximately 12 minutes (maybe longer if the cloves are large)
~puree in a food processor adding a bit more olive oil and salt to taste

**a favorite variation is to add thyme and oregano when pureeing
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Kale Chips
~to de-stem kale: Grasp around the stem and pull towards the top of the leaf. Tear any large leaf pieces into more chip-size pieces.
~rub kale with olive oil (about 1tablespoon per bunch) sprinkle with salt
~Bake at 350º (12-15 minutes) until crisp but not brown
~cool on wire racks

**these can also be dehydrated for a raw chip!