I picked up some beautiful looking kale at the farmer’s market the other day. .
I still remember the first time I had kale. It was around this time about 6 years ago. It came in my weekly CSA and I had no clue what to do with it. There was a ton of kale in that box. I could have probably made 3 meals worth of kale.
I have come a long way since that day, but my favorite way to prepare kale is still the way I made it that first time – a simple oven roasted kale. You come out with some lovely crispy kale. It’s a perfect side dish to any meal and so easy to make!
Oven Roasted Kale
Ingredients:
1 bunch of kale – around 5 “stalks”
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. freshly ground pepper
3 tsp. chopped garlic
Directions:
Preheat oven to 375.
Wash the kale and trim the tough stems off. Cut in whatever size you like.
Spread the kale on a baking sheet.
Sprinkle with the olive oil, garlic and spices.
Bake for around 15 minutes. Check on it at around 10. The edges of the leaves will get crispy and will darken.
Enjoy!
