more2adore
Well-Known Member
No, seriously. I promise. You'll like these even if you don't like kale, and it's a great way to get some greens in!
This recipe is a TINY bit spicy, but you can substitute the spices with pretty much any other strong spices you like if you HAVE to. Lemon juice and garlic powder are a good substitute. But if you can handle even a wee bit of spiciness, make it this way. It's delish. And I normally can't stand kale.
1 bunch curly kale
2 tbsp olive oil
1 tsp paprika
1/2 tsp. red pepper flakes (dried red chilli flakes for you Aussies)
OPTIONAL: I also added 1 tsp of adobo seasoning, because I love the stuff. Turned out great!
This recipe is a TINY bit spicy, but you can substitute the spices with pretty much any other strong spices you like if you HAVE to. Lemon juice and garlic powder are a good substitute. But if you can handle even a wee bit of spiciness, make it this way. It's delish. And I normally can't stand kale.
1 bunch curly kale
2 tbsp olive oil
1 tsp paprika
1/2 tsp. red pepper flakes (dried red chilli flakes for you Aussies)
OPTIONAL: I also added 1 tsp of adobo seasoning, because I love the stuff. Turned out great!
- Preheat oven to 350°F (180°C or 160°C fan forced for Aussies). Line 2 large baking trays with baking paper/parchment paper.
- Trim centre stems from kale, tear into small bite size pieces (I just slid my hand down the stems and pulled off the leaves from the stems that way and ripped them up). Wash 'em. Combine olive oil, paprika and chilli/red pepper flakes (and adobo seasoning if using) in a large bowl. Add kale leaves and toss to coat in oil mixture. Spread kale out in a single layer on prepared trays.
- Bake for 12-15 minutes, swapping trays half way through cooking time, or until leaves are crisp. Serve sprinkled with sea salt.
