Preheat the oven to 250. Get a bunch of kale. (Rosebud in Malden has them for $0.89 a pound.) Wash, then cut the leaves lengthwise, down the stem.
Cut away the stems (don't leave any bits o' stem; they don't crisp properly). In a large bowl, toss the kale with 1 tablespoon olive oil and salt and pepper. Try to coat all well.
On 2 cookie sheets, spread the leaves in a single layer. Salt again. Cook for 30 minutes (33 minutes if the leaves are very curly).
Vic and I just tried this recipe, and we both became instant kale converts with the first bite. But don't try to breathe in while you're eating them.
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