My friend Chris is the Queen of Kale. Not convinced of the power of Chris’s favorite green, leafy vegetable? Start slow with some Kale chips.
Roasted Kale with Sea Salt
-4 cups firmly-packed kale
-1 Tbsp. extra virgin olive oil
-1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake
Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.
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