Crispy Oven-Roasted Kale
- 2 bunches kale, thick stems and ribs removed, leaves coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 a lime
- Parmesan wedge
Preheat the oven to 250 degrees F.
In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
Recipe courtesy of Lou Diamond Phillips