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Ingredients
- 4 cups bunch kale or chard, spinach, or collards
- 1 1/2 tbsp olive oil
Servings: servings
Instructions
- Line a cookie sheet with parchment paper (optional).
- Wash and dry kale. With a knife or kitchen scissors, carefully remove the leaves from the thick stems. Tear into bite-size pieces.
- Place kale pieces on cookie sheet.
- Drizzle olive oil over kale and then sprinkle with seasonings of choice.
- Bake 10 to 15 minutes or until kale is crisp and edges are brown but not burned.
Recipe Notes
Seasoning suggestions: salt, pepper, onion powder, garlic powder, chili powder, cumin, turmeric, and Parmesan cheese.
Source: Del Norte DHHS. University of Kentucky EFNEP.
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