Author Notes
This is my favorite way to eat kale, and thankfully, it's effortless. Just toss the kale with olive oil, salt, pepper, and roast. In a handful of minutes, it's done. Half just dissolves on your tongue, and the other half has that leafy bit to it. Perfect! —KerryFrenchRev
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Ingredients
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7 ounces
chopped curly kale
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2 tablespoons
olive oil
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1/2 teaspoon
Maldon sea salt
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6
twists freshly ground black pepper on the pepper mill
Directions
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Preheat the oven to 450 degrees F, with the rack in the center of the oven. Line a large baking sheet with parchment paper. Toss the kale, olive oil, salt, and pepper together and spread out on the baking sheet. Roast for 7 minutes total, tossing once in the middle of cooking. Some of the kale should be charred brown, and some should be bright emerald green. Serve immediately with almost anything--I even make sandwiches with it.
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