Monday, June 11, 2007

Roasted Kale (Or chard, collards, etc.)

Preheat oven to 400. Wash and dry kale (or any greens on hand). Toss leaves, whole or torn in pieces, in a bowl with a tablespoon or two olive oil. Place in single layer on baking sheets and salt lightly with sea salt. Bake for 5-7 minutes (a little longer for kale, about 5 or 6 minutes for chard or other thinner greens). Greens should be crisp, not soggy or blackened. A delicious, crunchy snack!

Source: The Omnivore’s Dilemma

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