Baked kale or chard
Transform your snack time with this easy baked kale recipe that turns a big bunch of kale (or chard) into a crunchy, delicious treat. Simply wash and dry your greens, discard the stems, and cut the leaves into wide shreds. Spread them on a foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Bake at 350°F for 15-20 minutes, stirring occasionally for even crispiness. Whether you prefer them perfectly crunchy or slightly chewy, these baked greens are sure to satisfy your cravings.
Not only is this baked kale a nutritious option for adults, but it's also a hit with kids! My 3-year-old enjoys them as a healthy alternative to potato chips, making it a family favorite. Perfect for snacking on their own or as a topping for salads, this quick recipe is not only easy to make but also keeps well for a couple of days in an airtight container. Give this baked kale recipe a try and discover a tasty way to incorporate more greens into your diet!
by Sonya Dwyer
Serves: 4
Ingredients
- Big bunch of kale (or chard)
- Olive Oil
- Salt
- Pepper
Instructions
Wash and shake dry a big bunch of kale or chard. Break off and discard the stems. Cut across the leaves to make wide shreds. Line baking sheet with foil and spray or brush with bit of oil. Spread greens evenly on baking sheet, and bake @ 350 for 15-20 minutes, stirring them up once or twice.
When the greens bake, they become bright green and quite crisp.
(Cooked a minute or two less, the kale is chewy-crisp;take your pick and adjust the cooking time to taste.)
Once the crunch is out of the oven, you can salt or season it, but is very good plain.
The crunch is best the day it is made but will keep a day or two in a tin at room temp.
NOTE: My 3 year old loves this, and eats them like potato chips!
Recipe courtesy of Mollie Katzen