Best Recipe: Roasted Kale with Apple Wedges

Action shot! (Seriously, don't let the blurry photo deter you from making this dish)

Action shot! (Seriously, don’t let the blurry photo deter you from making this dish)

Adapted from a more complicated recipe in the Food Network magazine. Very delicious! The kale gets crispy in the oven and is better than potato chips. We served this as a side dish with rotisserie chicken.

1 bunch organic green kale (about 8 oz.)
2 Tablespoons (1 oz.) extra virgin olive oil
2 organic Gala apples (about 8 oz. of apples)
Himalayan pink salt

Heat the oven to 425F. Spread a piece of foil on a rimmed baking sheet; coat lightly with cooking spray.

Wash the kale, and cut the stems out. Slice into 2 to 3-inch wide strips. Place the kale in a large bowl. Drizzle the olive oil over the kale. Put on a pair of food-safe handling gloves, and massage the kale lightly.

Core the apples, and cut them into thin wedges. Add them to the kale and stir to combine.

Spread the kale-apple mixture on the prepared baking sheet. Sprinkle with salt.

Roast for 20 minutes until apples are tender and kale is crunchy in spots.

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