Mmm… Kale. “Huh?” That ugly, seaweed looking veggie that you see in the produce aisle and have NO idea what to do with? Yup, THAT kale. The benefits of cruciferous greens are plentiful (anti-cancer, cancer fighting, antioxidants, fibrous, high in vitamin C, etc, etc.), but, some are scary or stinky (cabbage, anyone?)
I don’t like kale raw as I do cabbage, broccoli, or cauliflower, but baked? Mmmm… Oh, and its SUPER easy to do. You almost don’t feel if you’re eating a super healthy food because its so yummy.
- 1 bunch Kale
- 1 TBSP (at most) Oil (I used white truffle) But EVOO, Garlic, or any oil is fine
- a pinch or 2 of coarse salt (I used garlic sea salt); Pink Himalaya or regular kosher are fine as well
- Preheat oven to 300°
- Meanwhile, rinse kale thoroughly and “de-rib” (It has very thick stalks, gently tear the actual leaves from the tough ribs or veins)
- Thoroughly dry the kale (I rinsed mine with my salad spinner, then laid out on a cloth and patted dry). You really want to get as much water as possible off the kale, otherwise it will get soggy once you toss in oil & try to bake.
- Lay dried leaves onto a cookie sheet, drizzle with apx. 1 TBSP of the oil, toss gently to coat
- Sprinkle with salt
- Make sure all leaves are lying flat, put in oven for apx. 18-20 minutes
- Remove from oven, let cool slightly
- Put in bowl, sprinkle more salt (if desired) & enjoy!