You can slice up some collard greens or Swiss chard as a substitute for kale, or mix them all together for a tasty medley. Both vegetables are part of the cruciferous family and are packed full of cancer-fighting phytonutrients.
INGREDIENTS | SERVES 2
6 cups kale
1 tablespoon 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 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 salt. Serve immediately.
PER SERVING Calories: 170 | Fat: 8g | Sodium: 1250mg | Carbohydrates: 21g | Fiber: 4g | Protein: 7g