You know how I roll…I make stuff, take pictures and show you. I make roasted kale all the time though and have never bothered to show you. Why? Because it’s crazy silly and pretty boring. But…it’s a yummy side dish and snack and since it’s in my house all the time, it should be in yours too.
1 bunch of kale, washed and dried
Extra Virgin Olive Oil (EVOO)
Salt and Pepper (I use Kosher salt but you don’t have to)
Preheat oven to 400 degrees.
Tear your kale into big pieces and place on a foil lined baking sheet. Drizzle with EVOO and add a liberal amount of S&P.
Roast in the oven about 15 minutes.
Add a little more salt to the hot kale once it comes out of the oven.
That’s it. Crazy simple, right? I do a lot with my roasted kale. I eat it plain with salsa or hummus…I serve it along side fish as a side dish…and I stir it into soups and stir-frys. It keeps in the fridge up to 5 days, so make a bunch and add a little bit to all of your meals throughout the week. Simple, easy and healthy…now you really can’t beat that. (Ok…a whoopie pie beats roasted kale…but you can’t serve a whoopie pie along side fish…well, I do but I probably shouldn’t…)