Wednesday, February 10, 2010

Roasted Kale

This recipe was posted on a cooking board I read. We've had Kale once or twice and it isn't our favorite. We like Beet Greens and Swiss Chard MUCH better. After reading everyone rave about how good this was, I thought, what the heck.

It was very easy to make. C and H had fun using the salad spinner to dry the Kale. That was really the most labor intensive part of the whole deal. It is a matter of tossing the Kale pieces with olive oil then a sprinkle of salt. Easy peasy. We all thought it was good. Ray and I thought it was better than the boys did. 

The texture was crispy and the Kale almost melts in your mouth. 

I used the curly variety, and would use a flat variety i.e. Dinosaur Kale next time. It would be easier to dry and I think it would be a little crispier.

This is a good way to try a new vegetable if you haven't tried Kale, or are not a fan.

Roasted Kale

I bunch Kale
Olive Oil

Tear up kale and remove the stems 

Toss with a tablespoon of oil and a sprinkle of salt. Place on a baking rack set over a sheet pan and bake at 250°F for about 25 minutes, tossing about halfway through.

Don't oversalt.

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