Oven-roasted Kale

  • 1 bunch curly leaf kale
  • 2 tbs olive oil
  • 2-3 cloves garlic, finely chopped (you could substitute garlic scapes for the garlic)
  • 1 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)

Strip kale leaves from their stems and coarsely chop. Spread in a single layer on a cookie or baking sheet, add garlic, salt, pepper and drizzle olive oil over all. Toss to coat the kale evenly with the seasonings.

Put kale into a cool oven and pre-heat to 350. Halfway through the pre-heat cycle (I had to run mine once to figure out how long that is) stir/toss the kale, then return it to the oven until the temperature reaches 350. Some of the kale will be tender, and some of it will have crispy edges. Serves 2.

This recipe is adapted from the New Jersey Farm Bureau’s Newletter. Confession time: I haven’t tried it yet, but will do so soon.