Originally published on “Blaise the Baker” July 10th, 2014
Contrary to popular belief, I DO eat my vegetables…and even like a few of the green ones! Kale is quickly becoming one of my new favorites…
I just LOVE taking fresh vegetables from the garden and roasting them in the oven with a little olive oil, salt and pepper. It is so quick and delicious! Roasting really brings out the vegetables best flavor!
This recipe is quick and delicious. If you decide to add the (optional) Parmesan cheese – cut back on the salt.
My Grandma Barbra said she used to boil her kale and then add a touch of vinegar to it – but she told me that after trying this recipe, she will roast it from now on. Everyone really loved it.
Now – the baking time is really up to you. I find that 20 minutes is perfect (I like them crispy – like potato chips). If you want them with a little “less crunch” – by all means, reduce the baking time.
6 cups fresh kale, rinsed and cleaned
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons pepper
Parmesan cheese (optional) for sprinkling
Preheat the oven to 375 degrees.
In a large bowl combine the rinsed and cleaned kale, olive oil, salt, pepper and Parmesan cheese (if using) and toss thoroughly to combine. Make sure that every leaf is well coated.
Lay out the coated kale on a baking sheet, and spread evenly.
Place in preheated oven for exactly 20 minutes for “crisp”.