Sunday, March 21, 2010

Roasted Kale, suggested by Dara


Of course, any firm leafy green works fine in this recipe. Collard greens or swiss chard could easily be substituted for the kale.

Roasted Kale with Sea Salt

  • 4 cups firmly-packed kale
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Makes 2 servings.

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