Who would think that 10 minutes in the oven could turn dino kale into something even better than a potato chip? Seriously. Try it. Be careful not to overbake, it really goes quickly. I have no idea how long it will keep after roasting, because it doesn't last very long around here.Roasted Dino Kale
serves 2
1 bunch organic dino (lacinato) kale
extra virgin olive oil (about 1 tablespoon)
sea salt
1. Preheat oven to 425 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 10 - 12 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.
2 comments:
I tried this last night Amy, but with chard, and I left them in too long (kind of forgot about them) so we had half burned leaves, but the rest was delicious! Who would've love eating veggies this way? I did find out on Google that cooking chard at high heat kills all the nutritional value though.. so not sure I'll cook them this way regularly.
thx for the great idea though!
I LOVE kale and grow it in my garden every summer. Didn't know I could roast it in the oven. Thanks for the recipe!
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