Crispy Kale

Ingredients

• 1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried
• 3 to 4 tablespoons olive or vegetable oil
• 3 to 4 cloves garlic, minced
• Kosher salt, to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    109 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 3 grams protein; 161 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings as a finger food, snack or side dish

Preparation

1. Preheat oven to 500 degrees. Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.
2. Place kale in a medium bowl. Toss with olive oil, garlic and salt, making sure leaves are well coated with oil. Spread evenly across a large baking sheet.
3. Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes. Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.

20 minutes