I should have taken a picture of Paige. I really should have. She enjoyed the papery, thin, crispy bits of kale I gave her . . . but since it was papery, thin and crispy, it also broke apart very easily. That meant green specks everywhere — in her hair, on her hands, in her diaper . . . oy. Shawn had a good ol’time with the polka dotted bath water later that night.
Yes, so crispy kale. This is a different take on a veggie that not everyone tries. But everyone should. It’s much firmer than other greens like spinach and Swiss chard.
We eat a lot of kale. Russian kale, actually. It’s in season and always ultra fresh. But there is only so much sauteed kale a family can take. So I decided to try something different: roasting it. Turns out, it’s my farmer cousin’s favorite method of making it.
Shawn and Will liked the crispy, salted kale. Just make sure that you cook the kale in one single layer — no overlap. That way it will get perfectly crispy.
1 bunch kale, stems removed
1 tbsp olive oil
Preheat oven to 400 degrees.
Chop kale roughly. In a bowl, combine kale, olive oil and garlic. Spread in a single layer onto a baking sheet. Sprinkle gingerly with sea salt.
Place the baking sheet in the oven and cook 10-15 minutes, turning once.