Addictive meets healthy.
Strip the kale from its stem. This is quick work if you start the tear at the bottom of the leaf, then hook your fingers around the stem and pull up in one go. This will strip the leaf until the stalk breaks, leaving you with a single piece that kind of resembles a pair of pants. I hope that's clear. Moving on - tear the kale into largish pieces, toss with salt and olive oil, and spread out onto a jellyroll pan or its ilk.
Bake in a preheated 350 degree (F) oven for 10 minutes, then take out the pan and turn the leaves. Roast for 5 minutes more, then take out and turn the leaves again. Roast for 5 more minutes, and you're done. The kale should be crisp and greenish-tan, but with a little bit of chew. Sprinkle with ground kelp and additional salt, if you like, and serve it forth in a nice bowl.
Roasted kale will stay crispy if you don't try to bag it, or seal the bowl in plastic wrap - just leave it out until it disappears. If you get fussy and put it in a bag, you can recrisp it with an extra 5 minutes in a 350 oven.
My wonderful children got me a set of Burlap & Barrel spices for my birthday, and they have been the air beneath my wings for a month now. The Wild Icelandic Kelp powder is minerally, oceanic, iodinic and just a little bit salty - a great salt substitute. I immediately thought of putting it on this dish - and on popcorn. But I didn't have any popcorn.
This is a great thing to have out when you have guests or family, and don't want them to get stuffed on hors d'oeuvres. Also goes surprisingly well with clear-liquor cocktails like gimlets and margaritas.
Ingredients
Directions
Strip the kale from its stem. This is quick work if you start the tear at the bottom of the leaf, then hook your fingers around the stem and pull up in one go. This will strip the leaf until the stalk breaks, leaving you with a single piece that kind of resembles a pair of pants. I hope that's clear. Moving on - tear the kale into largish pieces, toss with salt and olive oil, and spread out onto a jellyroll pan or its ilk.
Bake in a preheated 350 degree (F) oven for 10 minutes, then take out the pan and turn the leaves. Roast for 5 minutes more, then take out and turn the leaves again. Roast for 5 more minutes, and you're done. The kale should be crisp and greenish-tan, but with a little bit of chew. Sprinkle with ground kelp and additional salt, if you like, and serve it forth in a nice bowl.
Roasted kale will stay crispy if you don't try to bag it, or seal the bowl in plastic wrap - just leave it out until it disappears. If you get fussy and put it in a bag, you can recrisp it with an extra 5 minutes in a 350 oven.
My wonderful children got me a set of Burlap & Barrel spices for my birthday, and they have been the air beneath my wings for a month now. The Wild Icelandic Kelp powder is minerally, oceanic, iodinic and just a little bit salty - a great salt substitute. I immediately thought of putting it on this dish - and on popcorn. But I didn't have any popcorn.
This is a great thing to have out when you have guests or family, and don't want them to get stuffed on hors d'oeuvres. Also goes surprisingly well with clear-liquor cocktails like gimlets and margaritas.
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