Kids and grown-ups love this recipe. When roasted, kale becomes crunchy and brittle, a texture seldom found in the greens world. With a little salt and pepper or seasoning of your choice, it makes an excellent appetizer, side dish, or snack.
Ingredients:
1 bunch kale
1-2 tablespoons olive oil
salt and pepper to taste
Procedure:
Preheat oven to 375 F. Strip the leaves from the kale stems, roughly chop, wash, and drain. In a bowl, toss the kale leaves with olive oil and salt and pepper. Bake until crispy, about 15 minutes, stirring part way through. It is done roasting when it is brittle, almost paper-like and no longer soft or bendable. Serve immediately.
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