Recipe Details
Ingredients
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1bunchkale
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1tablespoonextra-virgin olive oil, divided
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1tablespoonsherry vinegar
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1pinchsea salt, to taste
Cooking Directions
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Preheat the oven to 300 degrees F (150 degrees C).
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Cut away inner ribs from each kale leaf and discard; tear leaves into pieces of uniform size, about the size of a small potato chip. Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until very dry.
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Place kale pieces into a large resealable bag. Add about 1/2 of the olive oil; squeeze out air and seal, then massage the bag so oil gets distributed evenly on kale pieces. Add remaining oil and massage the bag more, until all kale pieces are evenly coated with oil. Sprinkle vinegar over the kale leaves, reseal the bag and shake well. Spread the leaves evenly onto a baking sheet.
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Bake in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories174 | |
| % Daily Value * | |
| Total Fat 8g |
11% |
| Saturated Fat 1g |
6% |
| Sodium 257mg |
11% |
| Total Carbohydrate 23g |
8% |
| Dietary Fiber 5g |
16% |
| Protein 7g |
15% |
| Vitamin C 269mg |
299% |
| Calcium 303mg |
23% |
| Iron 6mg |
32% |
| Potassium 1008mg |
21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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