Makes 4 1-cup servings.
Recipe adapted from Cooking Light.
10 1/2 ounces trimmed curly kale, torn into
2-inch pieces (about 14 cups)
1 tablespoon olive oil
1/4 teaspoon kosher salt
Nutritional info per serving
Total fat: 4g
Total Carbs: 8g
Dietary Fiber: 2g
- Preheat oven to 350°.
- Rinse kale; drain well, and pat dry with paper towels.
- Place in a large bowl. Drizzle with olive oil, and sprinkle with salt. Toss well. Place kale in a single layer on 3 (16 x 13–inch) baking sheets.
- Bake at 350° for 15 minutes. (Watch closely to prevent leaves from burning.) Cool completely. Store in an airtight container.