Kale is a polarizing vegetable, people either love it or hate it.
Kale contains a high amount of vitamin K, vitamin C, and manganese, along with some iron. Kale is also very low in calories.
The problem for most people is finding out how to prepare kale so you can enjoy it. This recipe is exactly that. Kale chips are a simple way to add flavor, texture, and plenty of nutrients to your dish.
While shopping for kale, look for dark colored kale bunches with small to medium leaves, and avoid bunches with brown or yellow leaves. To store kale, leave it in a bag in the refrigerator for three to five days, and always wash before using.
1 bunch fresh kale (about 8 cups, chopped)
1 tablespoon canola or olive oil
½ teaspoon salt, pepper to taste
1. Preheat oven to 350 degrees F
2. Wash kale leaves
3. Cut leaves off of thick stem and thoroughly dry leaves with paper towels or a salad spinner. Discard stems
4. Tear or cut leaves into bite sized pieces. Place in large bowl.
5. Drizzle oil over kale and toss to coat well.
6. Place kale leaves onto baking sheet.
7. Sprinkle with salt and pepper.
8. Bake until edges are brown. About 10-15 minutes.