Healthy Snack for Your Baby/Toddler

I am thrilled when my 16 month old eats her daily greens. To make the greens even more fun, I bake kale for her. She devours it. All I do is wash, de-stem and dry a head of kale, toss the leaves with a bit of olive oil and a small amount of salt. I then bake the kale on a sheet pan covered with parchment paper at 300 degrees for about 20-30 minutes. The kale lasts for a few days, stored in a sealable bag that I keep refrigerated. Try it!  Nancy Mathé

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