Currently, cold weather crops are filling farmers' markets and one of the most bountiful choices available are the various types of kale. There are lots of reasons to like these hearty leafy-greens.

This cruciferous vegetable is high in carotenoids that pack an anti-oxidant rich nutritional punch. Kale is a good source of vitamins A and C, the B vitamin folic acid, and beta-carotene, making it a great choice to include in the veggie rotation we bring to the table.

When choosing kale, look for greens that are firm, not wilted, and store them refrigerated in the crisper, loosely wrapped in a paper towel in a plastic bag.

On my weekly trip to the year-round San Rafael Civic Center market, I recently found silver and lavender tinged russian kale, thick bundles of ruffled dwarf curly kale, and my personal favorite, long deeply wrinkled bunches of dark green lacinato kale.

This last variety, also know as "tuscan," "cavolo," and "dinosaur" kale for it's pre-historic appearance, has become an unlikely encore that my children request repeatedly as a side dish for dinner. Who would have thought that such an unlikely veggie would rank so high with my family? Certainly not me.

Turns out the secret to unlocking kale's mystic is found in the preparation. If you're ever at a loss for what to do with an item you purchase at farmers' market, ask the farmer. Those who grow are in the know with regard to recipe ideas that showcase their harvest. It was such an inquiry that led me to discover my go-to recipe for lacinato kale.

When it comes to preparing this veggie, my family is firmly in the, "if it's not broken, don't fix it" camp. I have tried several good recipes featuring kale, but by far the hands down favorite is roasted kale chips. Simple and delicious, it's an eat-with-your-fingers treat that will create "kale converts" among the most skeptical eaters.

For a visual step-by-step of this recipe, see the video in this story.

ROASTED KALE CHIPS (serves 4)

(1) bunch organic lacinato "dino" kale

(1) tablespoon extra virgin olive oil

Garlic paste or Nature's Garden brand organic squeezable garlic (found in the refrigerated section of the produce department).

Sea salt

DIRECTIONS:

~Preheat oven to 375. Line a large shallow baking pan with aluminum foil. 

~Lightly rinse and completely dry the kale leaves, making sure no moisture remains. A salad spinner may be helpful in removing excess water.

~Using a pair of kitchen shears, separate the leafy green from the thick center stalk on both sides of the leaf. If you prefer smaller chips, cut the leaves in half cross-wise. Set aside.

~In a large stainless mixing bowl, combine extra virgin olive oil with a generous squeeze of garlic (approx. 2-3 cloves worth) and blend with your hand, smearing the mixture along the sides of the bowl.

~Place leaves in the bowl and use your hand to roll them in the olive-oil garlic mixture. Leaves should be lightly coated all over.

~ Lay the leaves flat on the foil lined sheet, trying not to overlap.

~Bake at 375 for 10-13 minutes until edges are lightly brown and leaves are dry and crispy. *Baking time may be slightly extended with larger quantities of kale. Just keep checking every couple of minutes.

~Remove from oven and top with a light grinding of sea salt.

 ENJOY!