Baked kale is a fun and quite tasty way to eat this super nutritious vegetable. This is a great recipe to let the kids get involved with as it might encourage them to understand that not all nutritious foods are boring.
Kale is rich and abundant in calcium, lutein, iron, and Vitamins A, C, and K. Kale has more beta-carotene than broccoli. It is also rich in Vitamin C and fiber.
It takes just a little creativity to have a whole lot of fun eating this great snack.
The trick is to be sure that the kale is completely dry. A salad spinner is best, however, towels will work just as well. Be sure to pat the kale dry and let it sit out for just a little while to ensure it is dry. Any moisture will cause it to wilt in the oven.
1 lg bunch kale, rinsed, stemmed and torn into chip size pieces
extra virgin olive oil
kosher salt and freshly ground pepper
Pre-heat oven to 350 degrees.
Using a salad spinner, spin the rinsed kale until the water is no longer coming off of it. Remove the kale and place between 2 dish towels and pat it thoroughly to ensure the moisture is all gone. Let it sit for a bit if necessary.
Place the kale in a large bowl and drizzle with tablespoon of the olive oil. Using your hands, mix around to coat the leaves. Place the kale in one layer on a prepared baking sheet. Place in the pre-heated oven and bake for 10-12 minutes. The kale is done when it is crunchy to touch, yet still bright green. Be carefull as it will burn fast once it is done and will be bitter if cooked to long. Ovens vary, so watch the kale and feel free to touch it to see if it is done.
Remove the kale from the oven and sprinkle with kosher salt and freshly ground pepper (optional). Enjoy!