By now, I’m sure everyone knows that kale is one of the world’s healthiest foods. It’s been called one of the most nutrient dense vegetables, and offers up more than a days worth of most vitamins. So if that isn’t enough to get you to try kale, perhaps this recipe will.
In my own quest to eat healthier, I tried this recipe for roasted kale a friend gave me. First, I have to admit that I like kale, but have used it mostly in salads and smoothies. Yes, it’s a bit tough and it can be bitter. But, just by rubbing clean kale leaves with a bit of olive oil and roasting with a little salt and garlic powder, you transform kale into a tender but crispy, non-bitter and delicious vegetable dish! It is so easy, I don’t know why I didn’t try this sooner! This has become one of my go-to kale dishes, and, if you dress it up a bit with toasted sesame seeds or sliced almonds, it’s fancy enough for company!
Ingredients
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1 or 2 bunches green kale, stems removed and roughly chopped
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2-4 T extra virgin olive oil or garlic oil
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Garlic powder
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Kosher, Celtic or Table salt
Instructions
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Preheat oven to 425° F and position oven racks on top and lower third of oven. When oven is heated, place ungreased sheet pans in oven for 5 minutes.
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While waiting for oven to heat, wash and dry kale. Remove thick stems and chop kale into large sections.
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In a large bowl, rub extra virgin olive oil or garlic oil into kale leaves.
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Remove preheated pans from oven, and pour kale on them. Sprinkle with garlic powder (if you haven’t used garlic oil), then lightly with salt.
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Roast for seven minutes. Remove. Kale should be crispy on edges.
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Transfer kale to a bowl or plates. Serve and enjoy!
yum! I’m going to have to try this :) Thanks!!
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