- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Results:
Amaaaaaaaziiiing! Go easy on the salt. For some reason I thought the recipe called for kosher salt, which definitely is not the best choice since the salt won't dissolve as it would in a sauce or soup or something. Other recipes call for grated cheese, which would be fun, too.
2 comments:
ok.. so i've totally wanted to try these and haven't been brave enough because i tried it w/ something else and it didn't work out so well. so you've convinced me to give them a try! thanks katie. oh, i'm also wondering how they store.. ie, can you keep them in a tuperware for a while?
Hmmm.... storing... unless you make a giant batch of them, I don't think that's going to be a problem. They shrink a lot (or, they did for me but that could have been due to the over-salting). I got a head of flowering kale and, although I threw out half of them because they were just too salty, the ones that were less salted were gone very quickly.
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