I get asked for this recipe a lot…
Some facts on Kale:
Kale is the most nutrient dense green leafed vegetable. It aids in blood clotting, promotes healthy vision and retinal function, and fights cancer. My 3 year old really only eats this one veggie so we make this and eat it a lot when it is in season which luckily for us is quote often in Central Texas.
- One bunch Kale (any kind will work – dino or curly)
- turmeric or paprika (or both)
- 1-2 Tbsp coconut oil (where to buy)
- salt to taste (where to buy salt)
Preheat oven to 350 degrees. TIP: Put the coconut oil in a bowl and throw it in the oven so that it melts while you prep the kale.
Remove leaves from the stems and wash and thoroughly dry them (this helps them crisp up better). Spread the kale evenly as possible on a roasting pan or cookie sheet (you can line it with a silpat to make clean up easier). Sprinkle with paprika and turmeric.
Pour the oil over the kale and toss.
Cook for about 10-15 minutes (cooking time varies so keep your eye on it). It is ready when most pieces are crisp and crunchy!
Remove from oven and grind a little sea salt on top to taste.
Let it cool and then transfer to a bowl. If you have leftovers (which we sometimes do) then just cover the bowl with a dish towel – using plastic wrap or putting the kale in a closed container will make them instantly lose their crunch.
*Do not use Olive Oil or they will taste bitter
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