kale
storage tip // store washed in a bag in the coldest part of your refrigerator. keeps for 10-14 days.
{farm fresh & fast}
1 bunch kale, stems removed, cut into bite-size pieces
Olive oil
Salt and ground black pepper to taste
Preheat oven to 400 degrees. Place the kale in a large bowl and drizzle with olive oil. Using your hands, rub the oil into the leave so that all the pieces are evenly coated. Sprinkle with salt and pepper, toss and transfer to a baking sheet or roasting pan, spreading evenly in a single layer. Roast until crispy, 8-10 minutes (they will continue to crisp a bit after you remove them from the oven). The leaves will begin to brown as they are roasting, and they can easily burn, so check them often. Serve after cooling or store in an airtight container.
1 bunch kale, stems removed, cut into bite-size pieces
Olive oil
Salt and ground black pepper to taste
Preheat oven to 400 degrees. Place the kale in a large bowl and drizzle with olive oil. Using your hands, rub the oil into the leave so that all the pieces are evenly coated. Sprinkle with salt and pepper, toss and transfer to a baking sheet or roasting pan, spreading evenly in a single layer. Roast until crispy, 8-10 minutes (they will continue to crisp a bit after you remove them from the oven). The leaves will begin to brown as they are roasting, and they can easily burn, so check them often. Serve after cooling or store in an airtight container.