Serves 4
- 1 bunch kale
- 1 to 2 tablespoons extra-virgin olive oil
- Coarse sea salt to taste
- Optional: 1 teaspoon spice blend: Jerk, Cajun, Adobo, Spike, etc.
Preheat oven to 350 degrees F. Line 1 or 2 cookie sheets
with parchment paper. Wash kale well. Using kitchen shears trim away leaves from
tough center stems. Tear leaves into bite-size pieces. Spin leaves in a salad
spinner to thoroughly dry them. Transfer to a large bowl. Drizzle olive oil onto
leaves. Using hands, gently massage leaves until thoroughly coated with oil.
Sprinkle and toss with salt, and spice blend if using. Spread leaves in a
single layer on prepared cookie sheet(s). Bake 10 minutes. Turn pan and bake 5
to 10 minutes longer until crisp, and edges are brown but not burnt. Serve
immediately. Do not refrigerate.
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