Scallion Ginger Sauce

Had a lovely dinner with ladies from high school few weeks ago. Anna Bierlein (oh fine... Handy) told us about this use for scallions - a sauce you can put on pretty much anything or just eat with a spoon. I couldn't imagine why you would ever want to eat scallions with a spoon.

...but now I do.
(Happened to have on soba noodles this evening.)

Ginger Scallion Sauce (approx 3 cups)

2 1/2 cups thinly sliced scallions (greens and whites)
1/2 cup finely minced peeled fresh ginger (we keep in freezer)
1/4 cup grapeseed or other neutral oil
1 1/2 tsp soy sauce
3/4 tsp sherry vinegar
3/4 tsp kosher salt

Kale Chips

Holy crap. This is awesome.

Thank you, Smitten Kitchen.

(1) Oven to 300.
(2) Cut stems out of kale, rinse, pull apart into chip-sized pieces.
(3) Put into bowl with 1 tsp olive oil and some salt. Toss.
(4) Put onto baking sheets (I put some non-stick cook spray on mine, though perhaps wasn't necessary). Bake x 20 min until crispy.
(5) Eat. WOW.