At first glance, this crunchy tangle of green gets a lot of quizzical looks. After one taste, those looks turn to smiles. This is a versatile recipe from my niece and kindred spirit Jill Garrick Pilger of Hamlet Organic Garden in Brookhaven, N.Y.
Ingredients
How to Make It
- Preheat oven to 500 degrees.
- Stack leaves, roll into cylinder and slice crosswise or chiffonade into strips ¼- to ½-inch in width.
- Transfer the strips to a bowl, add the olive oil and garlic, and toss with tongs. Season with salt and pepper. Continue to toss until strips are thoroughly coated with oil.
- Spread kale strips evenly across a large baking sheet. Transfer to preheated oven and bake until crispy, about 5 minutes. To prevent strips from burning, toss once or twice during baking.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 64 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Trans Fat 0.0 g |
Sodium 29 mg 0% |
carbohydrates 7 g 5% |
Dietary Fiber 1 g 3% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |