Baked Kale

We all know or hear that green leafy vegetables are good for us. Most of us however don't really care for overcooked "greens". This is one way of getting your serving of green leafy vegetables that tastes Y-U-M-M-Y! I kid you not!


DG was so excited to have these for dinner last night! There were no leftovers....in fact there were not enough to go around for seconds. :)

Baked Kale

1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt
Garlic powder or dried, minced garlic

Wash kale thoroughly. I usually wash it two or three times and then finish off with a rinse in a salad spinner. Remove the thick stalk part of the leaf. Place the dried off kale into a gallon Ziploc bag. Add olive oil and sea salt. Toss until kale is completely covered. Place in a 13 x 9 baking dish with a rack. (Make sure to use a rack to lift the kale off of the bottom of the pan or it will get soggy.) Sprinkle garlic powder on to taste.

Bake at 375 for approximately 15 minutes. Halfway through the baking time, use a pair of tongs and turn the kale over. Bake until kale is crispy. :)

Remove from oven and place on a plate. Season with some freshly coarsely grated sea salt. Be careful not to add too much.

Yummy additions:

2-3 tablespoons of roasted/toasted pine nuts or
2-3 tablespoons of English walnuts


AND


2 -3 tablespoons of freshly grated Parmesan or Romano cheese (Since we have dairy allergies in the family, we use Pecarino Romano which is Romano cheese made entirely from sheep's milk.)


The additions are not necessary. The baked kale is good without it but they add the WOW factor when serving company.