I just found this in an email sent to me in March from a CSA member. It looks super easy and if you have ever roasted vegetables before, you will know the difference in the taste. Roasting seems to bring out deeper flavors to many vegetables. I think it brings out their natural sweetness and intensifies the flavors. Here's what Linda did.
Rub leaves with virgin olive oil and sprinkle with sea salt
Bake at 375º for 15 minutes.
Check to see if kale is dry enough. If not, cook 5 min. more.
Leaves will be crispy and crunchy and slightly browned.
Roasted Kale
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| Picture courtesy of www.whippedtheblog.com/ |
Remove stalks and keep the leaves (personally I keep the stalks as well)
Rub leaves with virgin olive oil and sprinkle with sea salt
Bake at 375º for 15 minutes.
Check to see if kale is dry enough. If not, cook 5 min. more.
Leaves will be crispy and crunchy and slightly browned.
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