Kale is a nutrient-dense vegetable that’s low in calories, and is a good source of vitamin A, vitamin C, vitamin K, calcium, manganese, lutein, and iron. Baked kale is crispy and delicious, and is a great substitute for unhealthy packaged snacks.
2 cups Kale leaves
1 tsp. Olive Oil
Several pinches Sea Salt
Wash and dry the kale. Tear or cut the leaves into pieces, cutting out the tough center stem.
Toss the leaves with the olive oil, and then sprinkle on a few pinches of sea salt.
Lay the leaves on a cookie sheet and bake at 350° F for about 10 minutes.
Careful, though: If you bake them too briefly they won’t get crispy, but go too long and they’ll be burned. Check them at 9 minutes, and if they’re not crispy yet, give them a couple more minutes and check again.
Recipe courtesy of Andrew Wilder, who believes that healthy eating doesn’t have to suck. He writes about being a “healthy foodie,” food politics, nutrition, and lots more at Eating Rules. You can also find him on Twitter and Facebook.