Crispy Kale
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried
- 3 to 4tablespoons olive or vegetable oil
- 3 to 4cloves garlic, minced
- Kosher salt, to taste
Nutritional analysis per serving (8 servings)
84 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 149 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips ¼ inch to ½ inch wide.
- Step 2
Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
- Step 3
Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.
Private Notes
Comments
So excited to have a crispy kale recipe that works; too many left me with kale that was more steamed than crispy. I didn't add the garlic but absolutely will next time.
This took a little longer to crisp up, about 7.5 minutes. Easy and delicious!
The temperature needs to be lower: at 500°, the kale was nearly incinerated after three minutes and tasted like burnt paper.
Serve over raita!
Advertisement