Guest guest Posted August 30, 2008 Report Share Posted August 30, 2008 MMMMM----- Recipe via Meal-Master v8.06 by AccuChef www.AccuChef.com Title: Roasted Kale With Sea Salt Categories: Side Dish Yield: 2 Servings 4 c firmly-packed kale 1 T extra virgin olive oil 1 t good-quality sea salt,such -as Maldon or Cyprus Flake [Note: Per serving: 186 calories, 14 g fat (2 g saturated fat), 0 mg cholesterol, 13 g carbohydrate, 3 g fiber, 4 g protein, 412% vitamin A, 268% vitamin C, 18% calcium, 13% iron ] 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. Of course, any firm leafy green works fine in this recipe. Collard greens or swiss chard could easily be substituted for the kale. ----- Quote Link to comment Share on other sites More sharing options...
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