To address this, I made roasted kale. It's barely a recipe - start with a healthy bunch of kale leaves, as they'll shrink post cooking. Both curly kale and "dinosaur" kale will work. Preheat oven to 190°C (375°F) as you get things ready. Tear up the kale leaves into manageable pieces, removing the thicker stems for use in soup. Lay the leaves in a single layer on a sheet pan, drizzle some olive oil over it (not much), and a sprinkle of coarse salt (kosher is just fine). Toss to coat, spread the leaves back out to a single layer, and stick it in the hot oven.
Don't walk away, because it'll be done in 5 minutes or so. It'll have little burnt spots, and shrink a bit, but it'll be crispy. Take it out, use tongs to transfer to a serving dish. I then zest a lemon over the mess, and serve it.
Start making another batch as your guests inhale this.
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