Roasted Kale

by Jan 11, 2010

Who would think that 20 minutes in the oven could turn dino kale into something even better than a potato chip? Seriously. Try it.  Kale is easy to burn if the oven is too hot or you go too long — you want crispy, dark green chips, not burned ones.  (Thanks to Oh She Glows for an update on temperature!  When I’m in a rush, I roast my kale at 425, but it really is too hot and they go dark brown very quickly—350° is best.)
Roasted Dino Kale
serves 2
1 bunch organic dino (lacinato) kale
extra virgin olive oil (about 1 tablespoon)
sea salt
1. Preheat oven to 325 degrees F.
2. Wash the dino kale in a large bowl of water, lift out and squeeze dry in clean kitchen towel. With a knife, remove the tough stem from each leaf by slicing down each side of the stem; discard the stem. Tear leaves into pieces and put in large bowl. Drizzle with olive oil, sprinkle with salt, toss with your hands then put on cookie sheet pan. Bake for 15 – 20 minutes until crispy. Enjoy!

Kitchen Coach Tips
  • The best way to remove dirt from winter greens like collards, kale and spinach is to immerse the greens in a large bowl of water. Jiggle them around a little bit then lift the greens out of the water to leave the dirt in the bottom of the bowl.


Don't miss a post!
Go to your RSS reader and enter our URL: ripefoodandwine.com

Get Posts by Email!


 

Follow Ripe:

Find Amy on Vivino

Archives:

RIPE

Pin It on Pinterest