There's so many wonderful benefits of kale (see picture above). Better yet, it's an easy and inexpensive veggie that can be integrated into many recipes, or cooked or tossed in a salad as is. Below is one of my favorite ways to prepare kale, even your kids will love this!
Baked Crispy Kale Recipe (from Steamy Kitchen)
The biggest
secret to getting the kale super-crisp is to dry them in a salad
spinner. If there is moisture on the leaves, the kale will steam, not
crisp. Also, do not salt the kale until after they have come out of the
oven. If you salt beforehand, the salt will just cause the kale to
release moisture...thus steaming instead of crisping. I've also found
that the convection setting on my oven works really well too - I set the
convection on 325F and bake for about 10-15 minutes. Have fun with this
recipe, I sometimes mix the salt with Cajun or Creole seasoning.
Ingredients:
4 giant handfuls of kale, torn into bite-sized pieces and tough stems removed (about 1/3 pound)1-2 tablespoons olive oilsea salt or kosher salt
Directions:
1. Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
2. Place the kale leaves into a salad spinner and spin all of the water out of the kale. Dump the water and repeat one or two times more just to make sure that the kale is extra dizzy and dry. Use a towel to blot any extra water on the leaves. Place the kale on the baking sheet.
3. Drizzle olive oil over the kale leaves and use your hands to toss and coat the leaves. Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the 12 minute mark - the timing all depends on how much olive oil you use. Just use a spatula or tongs to touch the leaves, if they are paper-thin crackly, the kale is done. If the leaves are still a bit soft, leave them in for another 2 minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove from oven, sprinkle with salt and serve.
