It’s good for me. That’s why I eat kale. Because this low-calorie cabbage-relative is jam packed with Vitamins A, C, and K (not to mention other outstanding cruciferous qualities), I wanted to find an irresistible way to prepare it. I’m not a fan of slimy green food, so when I saw a friend post on FB that she “ate kale and didn’t die,” I took notice. I read recipes, tried variations, and came up with a dependable recipe for baked kale that is, well, irresistible! There is one problem with this recipe: you’ll think you are making so much that you’ll never finish it, but you’ll wish you made more. Btw, a large bunch of kale costs less than $1.50. A large plastic container (12 oz. -ish) of prepared crispy kale can cost over $6.00. Make your own!
Ingredients: Kale, Olive Oil, Sea Salt, Lemon, a pair of kitchen scissors
Preheat your oven to 350 degrees while you prepare the kale. With a pair of scissors cut the thick stem out of the leaf. Place the trimmed leaves on a cookie sheet (or oven-safe ceramic platter). When the cookie sheet is full of trimmed leaves, sprinkle olive oil lightly over all the leaves. Don’t over coat the leaves. Squeeze the juice of a lemon over all the leaves according to your taste. Sprinkle sea salt over all the leaves.
Bake at 350 degrees for 8 minutes. Take out the sheet and turn the leaves over with a fork. You may add a minimal amount of lemon and salt, as you prefer. Bake again for 8 to 10 minutes. The best baked kale (in my opinion) is dried to a paper light crispiness. It melts in your mouth. For best results, cut the kale leaves uniformly.