Monday, October 1, 2012

Oven Roasted Crispy Kale

Can you believe I had never eaten kale until about 6 months ago? (The world's worst vegetarian!) The first time I had it, I steamed it with some garlic and lemon juice, and it was disgusting. I'm so glad I gave it another try in the oven. It's one of my favorite side dishes now! I actually crave it if it's been awhile since we've had it.

It's super easy and quick. All you do is:
  • Wash your kale and trim it into bite size pieces. (Most people say to trim away the tough stem in the middle, but I like it.) 
Raw kale

  • Spread the pieces out on a cookie sheet and drizzle a tablespoon or so of olive oil around and then rub each piece around on the cookie sheet to kind of coat them. You don't want them drenched, just a tad shiny.
  • Sprinkle them with whatever spices you like. We do garlic powder, lemon pepper, and a little salt. 
  • Pop them into an oven preheated to 350 for about about 20 minutes. Keep peeking in to see how they look. I like to let the edges get completely dark so they are super crunchy, but you might like them softer. 
Crispy kale. Yum!

They are so yummy, I swear I could eat them every day. I made this for a friend and her teenage niece one night and a few days later, the 16 year old texted me and asked for the recipe. If that doesn't spell success, I don't know what does!

Surprisingly, Evie likes them too. She and I can finish a whole pan all by ourselves! I tried to give her steamed kale before but she kept spitting it out.

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