Crispy Kale

5.0(78)

by Joan Nathan·published 2009-09-16

Easy, Quick, Appetizer

Servings

(6–8)

Total time

20 min

Calories / serving

76 kcal

Ingredients (4)

serves

Instructions (3 steps)

01Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
02Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
03Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.

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Rich recipe — supports nutrition-aware planning.