I’ve been trying to eat the winter vegetables in season now at the Durham Farmer’s Market. Spinach, lettuce, turnips, carrots, broccoli & beets have all been easy to work into my weekly rotation. But what to do with kale? Full of nutrients and vitamins, I wanted to find a way to incorporate kale into my diet, so I bought 2 big bags from Fickle Creek Farm this weekend. I decided to try roasting it the way I do most all of my other veggies. The result was a light, airy, crispy deliciousness. I think I’m hooked.
INGREDIENTS
- one bunch of kale
- olive oil
- kosher salt
Cut the leaves off the kale, removing & discarding the tough stems. Cut the leaves into 1″ -2 ” pieces. Wash & dry in a salad spinner. Put the kale leaves on a stainless steel baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Bake at 400 for 12 to 14 minutes, stirring occasionally, until kale is crispy.
