A celebration of youthful felines and tasty fronds. Ten postcards featuring seven recently-rescued kittens frolicking with kale (and the stories behind their adoptions) and five artfully-captured fronds of kale backed by recipes from Los Angeles’s own Alma, Forage, Cookbook, Moon Juice, and Heirloom LA.
Priced at $20, we’re donating $5 from each sale to Best Friends Animal Society, the rescue and welfare organization dedicated to making Los Angeles a 100% no-kill city.
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BY Another Kind of Sunrise, anotherkindofsunrise.com
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
Preheat the oven to 350° F. Line a baking sheet with parchment paper.
Make sure that the kale is extra dry. Use a towel to blot any extra water on the leaves. Place the kale on to the baking sheet.
Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes, until leaves are crisp. Take a peek at the 12 minute mark—the timing all depends on how much olive oil you use. Use a spatula to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown. Remove from oven, sprinkle with salt, and serve.