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This Jacques Pepin recipe is so easy to make and is a tasty way to get your veggies in for the day! Use the measurements below as guidelines. We make this so often that we simply add just enough olive oil and salt to lightly coat the kale, then we mix it all together with our hands. It always turns out awesome.

Adapted from Jacques Pepin's More Fast Food My Way.
Ingredients
 curly kale 1/2 lb
5-6 loosely packed cups, thick ribs removed
 olive oil1 tbsp
 salt and pepper
 chili flake1 tsp
optional

cookware

cookie rack
cookie sheet
1
Preheat the oven to 250°F.
2
Pull the curly kale leaves away from the stem and try to keep larger pieces intact. Wash the kale leaves in a salad spinner. We usually fill the salad spinner with water for the first rinse and lightly massage the kale to loosen the dirt. Then we rinse and spin the kale until we don't see any more sediment in the water.
3
Toss the kale in a large bowl with olive oil, salt and pepper. Add the chili flake if you want to spice it up. Arrange the kale pieces on a single layer on a cookie rack over a cookie sheet.
4
Cook for 20 minutes, check after 10 minutes. We sometimes move the leaves around to ensure even crisping. Kale should be dark green and crispy to the touch.
Source

Jacques Pepin's More Fast Food My Way