If, like me, the mere thought of another bite-sized candy bar brings your post-Halloween candy-hangover raging back at full-force, the prospect of healthy snack probably sounds pretty good by now. And boy to I have one!
Bear with me here, because I’m probably going to lose some of you with this one: Oven-roasted Crispy Kale.
I realize how weird and strange the propect of baked kale leaves may sound –every time I make this, JiT eyes me warily for a bit before eventually grabbing a handful and munching away. But it really is quite tasty.
If you’re not familiar with kale, its one of those threatening-looking, insanely cheap, dark grean leafies that looms scarily in the nether-regions of the produce section. Its incredibly healthy — packed with vitamins and fiber and easy too cook. Sautee it with some olive oil for a side dish, mix with pasta or….my absolute favorite, crisp it in the oven.
Sprayed or lightly drizzled with olive oil and sea salt and placed in a thin layer on a cookie sheet, the leaves bake to a delicate crisp in about 10 minutes in a 350 degree F oven. Don’t let them go to long or they’ll start to burn — and burned kale is yucky. But if you catch them at the perfect moment, when they’re still bright green and light as a feather, they crunch in your mouth just like a chip. And with the olive oil and sea salt for seasoning, they really taste excellent. I actually prefer these to potato chips, and completely without the guilt. Happy snacking!
As a note, JiT and I are headed to Italy tomorrow for a week of fun in Florence, Chianti and Rome. We’ll be sipping wine, munching pasta, cheese and truffles, taking a cooking class with a real Italian chef, wandering the streets of Volterra, visiting the Vatican and taking tons of pictures. While we’ve decided to ditch our laptops for the week, I’ll be sharing all the details and probably some new recipes, as soon as I return. Until then, Ciao!
1 medium bunch of fresh kale, washed, dried and center rib stripped away
Olive oil (perferably in a mister for spraying)
sprinkle of sea salt to taste
Preheat oven to 350 degrees F. Coat a large, rimmed baking sheet with olive oil. If using olive oil in a mister, simply place kale in an even layer on the cookie sheet and spray with an even layer of olive oil. Otherwise, place kale in a bowl, drizzle lightly with olive oil and toss with your hands, making sure every leaf has a light, even coat. Then arrange on the cookie sheet in an even layer. Sprinkle lightly with salt.
Place in the center rack of the oven and bake for 8 – 10 minutes, watching carefully to ensure the kale is baking evenly and does not burn. You may need to shift the leaves around a bit to ensure even baking. Kale is ready when the leaves are still green but cripy to the touch. Do not brown or burn. Dump into a bowl and serve immediatley.