Roasted Kale With Sea Salt Recipe

Update Servings
  • 4 cups kale, firmly packed, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
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.

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