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Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Crispy Tuscan Kale
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- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 38
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 148 mg
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 38
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 148 mg
Ingredients
Directions
- 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.
