Kale is an powerful source of vitamins A, C and K it also contains impressive amounts of Calcium. They’re terrific as a snack or even with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that’s kind of addictive.
Ingredients
There are many varieties of Kale, the most common is Curley Kale, easiest to handle is Tuscan with a long crinkled leaf or you have Red Kale with curly frilly red leaves.
Although they may look slightly different you will prepare them the same way
- Take 2 large bunches of kale leaves, rinsed, dried, ribs and stems removed then tear into 2 inch pieces
- 1 tablespoon olive oil
- Pinch of salt or any seasonings you would like to add
Preparation
- Preheat oven to 250°F.
- Toss kale with oil in large bowl.
- Sprinkle with salt and spices.
- Arrange leaves in single layer on 2 large baking sheets.
- Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.
- Transfer leaves to rack to cool.
Personal touches
I used a lime infused olive oil and tossed in a little cumin and cayenne pepper for a little extra kick. Just be careful not to over salt. You only need a smidgen (my mother’s term for tiny amount) of salt.
Image by masonmasteka via Flickr.
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