Wednesday, March 4, 2009

Crispy Kale

I've been meaning to post this delicious recipe from my sister-in-law and brother since they shared it with me a few weeks ago. Each time I make the dish, however, it's eaten before I can photograph it. Baked kale is incredibly light and crisp. Even my kids love it.

Crispy Kale
1 bunch of kale, destemmed
2 Tablespoons of olive oil
sesame seeds

Preheat oven to 350°. Destem the kale. Drizzle kale with olive oil. Rub each leaf until it is shiny with oil. Lay flat on a cookie sheet. Salt and toss a scant amount of sesame seeds. Bake in oven for 8 minutes. Flip the kale and cook for 2-4 minutes more.

Sadly, this is the last of our current kale crop. Aphids attacked with such ferocity, the kale was cut back. I'm trying to get some seeds growing. While we wait for the new crop, I'm going to miss the convenience of this dish, from planter bed to oven to table in no time at all.


  1. THREE seperate kale recipes in my reader today! (;

    I need to get cooking.... :)

    Sounds delicious.. thanks for posting.

  2. Enjoy. This dish is so easy and fantastically delicious.

  3. I'm happy you posted this recipe. It was so tasty at the potluck the other night. I can't wait to make it with my kale, which needs to be picked before the aphids take it out completely.


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