AKA: The kale recipe for people who hate kale.
Now presenting Roasted Kale – kale leaves drizzled with oil, roasted until crisp, and then sprinkled with sea salt.
And after roasting:
Doesn’t look like much, does it? But the end result is crispy, delicate, and salty. And dare I say it? Pretty good! They actually reminded me of popcorn. There is a slight “green” flavor to them, but mostly they just taste like the salt and oil.
I baked up one tray of them as an experiment. Both DH and I tried them, and pronounced them quite edible. He had a few, then wandered off for a few minutes. I polished off the last of the first batch while preparing the second batch. DH returned and said “Where’d they go?” with a sad little look on his face. (I’m tellin’ ya – the man HATES kale.) I told him the second batch would be done in a couple of minutes. When they came out of the oven, I put them in a bowl and took them to him in the office, while I continued making dinner. Soon he came into the kitchen with the empty bowl. “You ate them ALL?” I asked. “Why, weren’t they for me?” he said. Absolutely. I had most of the first batch, so it was only fair he got most of the last one.
I can’t say I’d go out and buy kale just for this, but I sure know what I can do next time I find myself with some.
Thumbs up from both of us.
BTW, I’d already bookmarked this recipe to try when I got a comment on the previous post from Paula B., pointing me to this recipe for Kale Chips, which is nearly identical – different oven temperature, and it doesn’t tell you to flip the kale over part way through cooking.