Verdict: Win!

So easy and so good. It says "oven-roasted" kale, but really they turn out to be kale chips. They were as satisfying as regular potato chips, but felt like a nice, healthy vegetable side dish to accompany the lamb shank and rice I had tonight. Surprisingly, this needs less oil and salt than one would think, so don't go overboard like I did! My first batch was a little limp from too much oil, as well as a tad too salty. The second batch was divine :)

Oven-Roasted Kale from Whole Foods
Yield: Serves 4 as a side dish

2 bunches kale
2 tablespoons olive oil
2 to 3 large cloves garlic, minced
Sea salt and freshly ground black pepper
1 tablespoon toasted sesame seeds

Preheat oven to 375°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Sprinkle with sesame seeds before serving.


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