Recipe courtesy Anne Burrell
Show: Secrets of a Restaurant ChefEpisode: The Secret to Seared Cod with Blood Orange Glaze
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Preheat the oven to 250 degrees F.
Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
Serve as a snack or side dish.
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By tulipaner
north
on March 10, 2013
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Excellent. My first time doing kale. I ate it all up.
By Grambeau
on December 30, 2012
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My first kale experience and it was so good, I made it three times the same evening (but I only use a toaster oven! Then I sent the recipe to six or seven of my closest friends and rels--even the veggie shy ones. I used Old Bay seasoning, very tasty. Must try garlic and nutmeg. I do understand why an olive oil sprayer would be good to use. I'll put that on my gift list. Thanks, Anne, love your recipes and style!
By rozbscoob
on October 27, 2012
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I've always liked kale, but this recipe is wonderful...a whole new take on this vege. Love it. I didn't make enough for the first go around....will make a bunch more next time as I didn't realize how much it would shrink. Enjoyed the crunch that doesn't kill my dieting!
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