Makes 4 servings (about 2 cups each)
Ingredients:
- 1 large bunch or bag of kale, tough stems removed, leaves torn into pieces (about 16 cups)
- 1 tbsp. olive oil
- ¼ tsp. Kosher or sea salt
Directions:
- Position racks in upper third and center of oven; Preheat oven to 400 degrees F.
- Rinse, then thoroughly dry kale with a paper towel; transfer to a large bowl. Drizzle kale with olive oil and sprinkle with salt. Toss to coat.
- Spread kale onto baking sheets in a single layer. If using multiple pans, you may want to turn the pans and switch from top to bottom after 4-5 minutes to prevent burning. Bake until leaves are crisp, about 8-12 minutes total.
Can be stored in an airtight container for up to 2 days.
Nutrition:
110 calories; 5 g fat; 0 mg cholesterol; 16 g carbohydrates, 6 g fiber; 210 mg sodium; 642 mg potassium.
Nutrition Bonus: A serving contains 767% of your daily value for Vitamin A, 192% for Vitamin C, and 20% for calcium.
Nancy Anderson, MPH, RD, LD is a registered dietitian at Nutrifit, Sport, Therapy, Inc. She works with individuals and families to make healthy eating a way of life.
Contact her at: 770-395-7331