A few weeks ago when my dad was visiting, he bought some kale at the Portland Farmers Market. The absolute easiest way to cook Kale, in my opinion, is to cut it up and roast it until you’ve made crisp chips.
- 1 bunch of kale rinsed, dried, bottom (thickest part) of the stems cut off.
- olive oil
- zest of one lemon
- lemon juice
- coarse salt
- plenty of cracked pepper
- Preheat oven to 250 degrees.
- Cut (or tear) kale into smaller, bite sized pieces. Toss with olive oil and lemon zest.
- Spread onto lined baking sheet, sprinkle with salt and pepper and drizzle with lemon juice (from about two wedges of lemon) and bake for 50 to 55 minutes, or until desired doneness.
The end result should be a crisp kale “chip” that sort of disintegrates in your mouth when you pop it in. I always have a tough time when dealing with kale because I don’t cut off enough of the woody ends of the kale.