Crispy Roasted Kale
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
44
Sourness
36
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Arrange 3 oven racks evenly spaced in the oven
3
Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem
4
Tear large leaves in half
5
Place the kale in a large bowl of water and wash it well
6
Drain the kale and dry it in a salad spinner
7
Dry the bowl, and put the kale back in the bowl
8
Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper
9
Divide the kale among 3 sheet pans or roast them in batches
10
If you put too much kale on one pan, it will steam rather than roast and will never become crisp
11
Roast for 15 minutes, until crisp
12
Sprinkle with fleur de sel and serve hot