In case you haven’t tired of kale this winter, this is a fun and easy way to eat your greens. With ten minutes of cooking time left, I slipped my hand in the oven and grabbed a small chip to test. As I took a bite, the chip crumbled in my mouth. I looked at the leaf in my hand and marveled at how the simple act of roasting leaves tossed with salt and pepper could result in such a simple but lovely appetizer. The flavor had a bit of heat – slightly spicy and warm in the back of your mouth, a touch of bitterness, and a soft crunch.
I was starting to think I’d eat them all even before they’d finished cooking and before I had a chance to snap a photo. I managed to stop myself from devouring them, but it was hard. They melt in your mouth and you’ll want more than one, so use a few bunches if cooking for a crowd.
It’s not laborious, fancy, and doesn’t require a long list of ingredients. Plus they look pretty standing tall for their portraits. I used Tuscan kale, which Bon Appetit explained is easiest to handle and quickest to cook, thanks to crinkled leaves that are smaller and more tender than leaves of curly kale.
Recipe courtesy Bon Appetit
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.