CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
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Hendrik Mostert
[email protected]Meh. The roasted kale was a bit too crispy for my taste and the dressing was a bit bland. I think I'll stick to my old kale salad recipe.
Cgty Gry
[email protected]Yum! This recipe was easy to follow and the roasted kale turned out great. I especially loved the addition of the nutritional yeast, which gave it a cheesy flavor. Will definitely make this again.
Yolape Nangupi
[email protected]This crispy roasted kale recipe is a game changer! I used to dread eating kale because it was always so bitter and tough, but this recipe totally transformed it. The roasted kale was crispy and flavorful, and the lemon-tahini dressing was the perfect