This simple recipe makes 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.
Serves: 2Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
- 6 cups kale
- 1 Tbsp. avocado oil
- 1 tsp. garlic powder
- Preheat oven to 375°F.
- Wash, dry, and trim kale by pulling the leaves off the tough stems or running a sharp knife down the length of the stems.
- Place leaves in a medium-size bowl; toss with oil and garlic powder.
- Roast for 5 minutes on a roasting pan; turn kale over and roast another 7–10 minutes, until kale turns brown and becomes paper-thin and brittle.
- Remove from oven and serve immediately.