Once that Farmer’s Market veggie box started arriving a few years ago, I was forced to be more creative and work leafy greens such as Curly Kale into my repertoire. It’s not that I didn’t enjoy greens, but when you have a box of veggies you don’t want to waste, it gets you thinking out of your comfort zone. It’s so wonderful to grab a veggie from the Farmer’s Market that you’re unfamiliar with or don’t usually buy and see what you can make up.
This recipe for crispy kale is quick and easy, so it’s a nice accoutrement my quick veggie burger and salad staple meal. And, it’s not only crunchy and fun to eat, it has wonderful health benefits including calcium and magnesium.
1 tbsp Olive Oil
Salt and Pepper
Optional: Cayenne, Garlic Salt
Pre-heat over to 400. Wash kale and cut out stems. Chop loosely into large (about 1-2 inch) pieces and put in stainless bowl. Toss with olive oil to coat then season with about 1-2 pinches of salt, ground pepper and a dash of cayenne and garlic salt. (resist the urge to over season, the Kale absorbs the salt and it can come out too salty if you’re not careful.) Spread Kale out on baking tray as evenly as possible.
Cook for 3 minutes and then re-toss. I have a very hot oven, once at temperature, so I only cooked it for a total of 6 minutes. The kale will be crispy and almost translucent. You have to keep an eye on it or it will burn. With a regular oven, expect to cook it no more than 10 minutes. It comes out crispy and delicious!