Roasted Kale
This is a simple recipe requiring four ingredients, and yields a crisp, chewy kale that is irresistible. You can also slice up some collard greens or Swiss chard as a substitute for kale, or mix them all together for a tasty medley.
INGREDIENTS | SERVES 2
- 6 cups kale
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
Preheat oven to 375ºF.
Wash and trim kale by pulling leaves off the tough stems or running a sharp knife down the length of the stem.
Place leaves in a medium-size bowl; toss with extra-virgin olive oil and garlic powder.
Roast for 5 minutes; turn kale over and roast another 7–10 minutes, until kale turns brown and becomes paper-thin and brittle.
Remove from oven and sprinkle with sea salt. Serve immediately.
PER SERVING: Calories: 160 | Fat: 8 g | Protein: 6 g | Sodium: 849 mg | Fiber: 4 g | Carbohydrate: 20 g
Quality Sea Salt
Commercial salt is highly refined — 99.5 percent is made up of sodium chloride, with additives of anti-caking chemicals, potassium iodide, and sugar (dextrose) to stabilize the iodine. Instead, look for a high-quality sea salt, which is loaded with minerals, and in moderation, can actually give you energy.
