Crispy Kale

Name: Crispy Kale
Ingredients: 1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried; 3 to 4 tablespoons olive or vegetable oil; 3 to 4 cloves garlic, minced; Kosher salt, to taste

4 ingredients

8 steps

Ingredients

1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried
3 to 4 tablespoons olive or vegetable oil
3 to 4 cloves garlic, minced
Kosher salt, to taste

Directions

1

Preheat oven to 500 degrees.
2

Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs.
3

Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
4

Place kale in a medium bowl.
5

Toss with olive oil, garlic and salt, making sure leaves are well coated with oil.
6

Spread evenly across a large baking sheet.
7

Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes.
8

Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.