We grow kale in our garden and eat it in a myriad of ways. Our plants actually survived past Christmas this year. My kids seriously love it. Our chickens love it, too. (That’s a whole other interesting story!) Knowing kale might not be a hit with two young boys, the first way I ever served it was roasted, as kale chips. I hadn’t cooked it this way in a while so we did it tonight. It’s a fun side dish and a great way to try kale if you haven’t lately. Bonus: It cooks in a flash.
- 1 bunch (about 10 ounces) kale
- Olive oil
- Kosher or sea salt and freshly ground pepper
Preheat oven to 275 degrees F.
Remove any tough stems from the kale, and cut the leaves into pieces about 2-3 inches long and wide. Mist lightly but thoroughly with olive oil, and then sprinkle with kosher salt and freshly-ground pepper to taste. (If you don’t have a mister or spray-type olive oil, drizzle with a tablespoon or two of oil and toss well to coat the leaves evenly.)
Spread pieces out on a lightly-greased baking sheet with sides. Bake for 15-20 minutes. Check the kale, and if it is not throughly crisp, bake for a few more minutes or until the pieces are evenly crispy. Enjoy!
- Roasted kale does not reheat well as leftovers, so eat it all at once…which isn’t hard!