My cousin Sue Ann shared this recipe with me. Matt and I tried it, and we absolutely love it. This certainly won't fill you up - it's kind of like eating air, actually - but, it's a great way to get some greens in your diet. The leaves crisp up into these super thin green chips. We can eat a whole bunch in one sitting. It's yummy AND very good for you.
Roasted Kale
1 bunch kale
Extra virgin olive oil
Salt and pepper
Wash first, of course. Tear kale from center stem in bite-size pieces. Place on cookie sheet covered with aluminum foil. Drizzle with olive oil. Toss kale with your hands, rubbing oil on each piece. Sprinkle lightly with salt and pepper. Roast in a 400-degree oven for about 10 minutes, or until kale is light and crispy. (Edges may look black.) Remove from oven and serve immediately.
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