Roasted Kale

I discovered this recipe while cooking for Dad's special diet. The kids (I am blessed with kids who like to try new things!) all wanted to taste it that first night. I had to get up and put more in the oven!

My 12 year old asked for it the other night. When a 12 year old boy asks for kale, you know it has to be good. So try it, you never know! Kale is super healthy and most people think of it as a garnish, not an actual food!

Don't use the pre-packaged, pre-washed stuff with this, though. It's chopped too small and doesn't work well with this. You want to buy the whole leaves and rip into smaller pieces.

Roasted Kale with Sea Salt

* 4 cups firmly-packed kale
* 1 Tbsp. extra virgin olive oil
* 1 tsp. sea salt (regular salt will do)

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

** watch it carefully, I cut and pasted this but it seems I didn't cook it nearly this long. It should be crispy and a little bit brown, and it burns easily once it's done!

** I use a large Ziploc to toss it, it seems to coat it more evenly.

** don't salt it before cooking. It shrinks a lot and will end up way too salty.