|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