During the juicing kick I'm on I noticed one doesn't get much juice from kale. So I roasted what I had left. I hadn't eaten roasted kale for ages so it was a nice treat. It is one of those virtuous snacks, it's crisp, so I almost feel like I'm eating potato chips but it doesn't have all the starch and fat. Unfortunately, like potato chips, roasted kale goes really great with beer. If you've never had it, kale, not beer, seriously consider making some. It's quite remarkable how crunchy those plastic-like leaves get and how the flavor changes. Even one of my hairless puppies loves this recipe.
roasted parmesan kale
2 bunches kale, trimmed
1 to 2 teaspoons olive oil
salt and freshly ground
pepper
1/2 cup finely grated
parmesan cheese
Preheat oven to 375°F
(190°C). Grease 2 baking sheets.
Arrange kale in single layer on baking sheets. Drizzle with oil. Sprinkle with
salt, pepper and cheese. Roast for 8 to 10 minutes until crisp. Let cool on
trays before removing to serving bowl. Serves 2 to 4.
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