Green leafy goodness! |
Instead, I defrosted some rolls and popped some pineapple chicken sausages in the toaster oven.
I preheated the oven to 275° and washed and dried the kale. I then ripped it into roughly four inch pieces and gave it a good toss in some olive oil and a sprinkling of kosher salt, lemon zest and chili flakes and laid them out on a baking sheet. I put them in the oven for about 20-25 minutes until they were crisp.
Dinner in under 30 minutes! Take that Rachael Ray, Kaptain Kale and I will crush you!!!
Cullen Creek Olive Oil is some of the best on the planet, by the way. |
- 1 bunch kale
- olive oil
- kosher salt
- the zest of one lemon
- chili flakes
99% BitterSweet
wow.. that is a new twist.. i have heard of fried parsley leaves, but that is deep-fried--- crisp it in the oven sounds MUCH easier... love that,,,, thanks,,,, grandma
ReplyDeleteYes, It's baked and does not loose any nutrition.
ReplyDeleteSunee could not stop eating them, she said, "I can't believe this is kale! It's so crunchy and yummy!"