Crispy Tuscan Kale
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 112.0
- Total Fat: 8.1 g
- Cholesterol: 0.0 mg
- Sodium: 612.8 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 4.0 g
- Protein: 3.1 g
IntroductionAnne Burrell made this on TV the other day. I could not find Tuscan Kale so I used already chopped kale. Tuscan Kale has long leaves almost like Romain. Come to think of it this might work with Romain! Anne Burrell made this on TV the other day. I could not find Tuscan Kale so I used already chopped kale. Tuscan Kale has long leaves almost like Romain. Come to think of it this might work with Romain!
2 cup or so of Kale ribs removed if necessary
Olive oil, about 1 tablespoon or less if you would rather just spritz some on to save calories
Kosher salt, maybe a 1/2 tsp.
Pinch crushed red pepper
Dried garlic to taste
Italian seasoning to taste
The amount of spices is really your call. Go light on the red pepper the first time, these are pretty spicy! I added the garlic and Italian spices because I like the flavor.
I think the trick here is the slow, low roast. Stir every now and then if you think of it. Enjoy.
Remove any tough leaves or ribs from the kale. Toss gently with the olive oil, spices and crushed red pepper. To cut down on calories go light with the olive oil.
Lay the dressed leaves in a single layer on a large sheet tray. Use two trays if needed so it isn't crowded. Place in oven and bake until leaves are crispy, about 30-35 minutes.
Serving Size: makes enough for 2 to share
Number of Servings: 2
Recipe submitted by SparkPeople user MTNGRL.