3-1/4 bunches kale
3 tablespoons and 1 teaspoon olive oil
Directions
NOTE: Recipe directions are for the original serving size of 6.
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
Recipe from Kychelle Young
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