I’ve become a strident evangelist for the oddest thing: a little, leafy vegetable called kale. This humble green has morphed into a darling of many a yuppie (if that word still exists) and added depth to many a “green” drink. But its mere humbleness is what makes it endearing.
A few years ago, kale wasn’t nearing the top of the veggie pile but things have turned in the garden. And I’m following this trend like a Miley Cyrus groupie (post twerking). Two or three years ago, kale arrived into my life through my Community Supported Agricultural (CSA) box. When strange vegetables are thrust upon me, I have to cook them… my sense of waste takes over like a wave of guilt.
And so it began.
This recipe originated from a google search the first or second time I received a bunch of this deliciousness in the CSA. I tried a bunch of different versions and have settled on my own recipe for roasted kale — the most delicious way to cook this versatile green. Try this recipe and tell me it’s not (almost) as good as potato chips.
1 bunch kale, stems removed, and chopped into large pieces
2 1/2 Tablespoons olive oil
1/4 teaspoon garlic salt
1/4 teaspoon red pepper flakes
1. Preheat oven to 425 degrees.
2. Preheat a baking sheet for five minutes.
3. Combine all ingredients in a large bowl. Toss well to coat evenly and be thorough.
4. Remove baking sheet from the oven and evenly spread kale mixture on the sheet. The leaves don’t all need to touch the surface — they will shrink dramatically during cooking.
5. Bake for 7 minutes. Stir kale. Bake another 7 minutes or until edges of the leaves are crisp and brown and kale is tender.
6. Serve immediately while fresh and hot. Enjoy!