You were redirected here from the unofficial Page: Woodmans Pub. See more of Woodman's Pub by logging into Facebook. Message this Page, learn about upcoming events and more. If you don't have a Facebook account, you can create one to see more of this Page. Sign UpLog In. See more of Woodman's Pub by logging into Facebook. Message this Page, learn about upcoming events and more.
Dill weed is preserved by drying the leaves, seeds or entire stem of the herb. Use pruners or sharp scissors when harvesting dill weed for drying. Cut just the leafy foliage or remove entire stems to dry for canning and seeds.
Directions: 1  Preheat oven to 350 degrees. 2  Wash kale. Remove tough inner stems from kale leaves. 3  Tear the kale leaves into large pieces. They will shrink, so tear them into pieces that are a little larger than what you'd like to eat.  Dry kale leaves well with paper 1  towels. Place kale leaves in large bowl. Start by tossing in about 1 tablespoon of olive oil at a time, when needed. The kale needs to be lightly coated with oil. Too much will make the kale limp and greasy. Sprinkle with sea salt and fresh crushed black pepper. Layer kale leaves in a single layer in a baking sheet lined.