Recipes - print - Roasted Kale With Sea Salt

Roasted Kale With Sea Salt - Recipe

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Preheat oven to 375°.

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 oil. Roast in 10x15" pan for 5 minutes.

Turn kale over. Roast another 7-10 minutes or until kale turns brown and becomes paper thin and brittle.

Remove from oven and sprinkle with sea salt. Serve immediately.

VARIATION: Any firm leafy green works as well. Collar greens or Swiss chard could be easily substituted.

Servings: 2
-4 cups kale, firmly packed, chopped
-1 tablespoon extra virgin olive oil
-1 teaspoon sea salt