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Author Notes: This turns eating greens into just eating. Tough kale leaves become tender with crunchy edges, and studded with toasted sesame seeds. It's a simple side that's not short on flavor. - asabnis
- 2 bunches kale
- 2 tablespoons olive oil
- 2 tablespoons sesame seeds
- 1 splash lemon juice
- 2 pinches sea salt
- Preheat your oven to 375 degrees.
- Wash kale well. Remove and discard ribs. (I give them a bath in a full sink. And to quickly remove the ribs I fold the leaves in half and chop the rib out with one hack of a big knife.)
- Spread kale on a rimmed baking sheet in mostly one layer. A little crowding is okay.
- Drizzle kale with olive oil. Sprinkle with sea salt. Bake in the middle of the 375 degree oven.
- While kale is baking, heat a small skillet over medium-high heat. Toast raw sesame seeds, shaking to prevent burning. Remove from heat when fragrant and golden.
- After 10 minutes, toss the kale on the baking sheet. Sprinkle with toasted sesame seeds.
- Continue baking for 5-10 more minutes. Remove kale from the oven when the leaves are tender and the edges are crispy. Transfer kale to a serving dish and squeeze in some lemon juice.
- This recipe was entered in the contest for Your Best Greens
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