Last Tuesday, I got ready to make a batch of Oven Roasted Kale, just so I could photograph it and send the image out from Ecowoolworth@twitter. My good friend Amanda de Cadenet took herself out of sickbed, where she had been nursing a vicious cold, to come over and film me while I prepared this simple and most delicious dish. I rinsed, dried, de-ribbed, chopped, minced, poured, tossed and sprinkled and put it all in the preheated oven. 15 mins later it was ready, just as the lovely Amber Valletta stopped by to visit with Amanda. The three of us ate mounds of it, oohing and aahing during every mouthful. So, here, at last is what you have been waiting for:
Oven Roasted Kale Recipe
2 bunches of kale
2 tbsp olive oil
3 garlic cloves, minced
Sea Salt sprinkled on
1 tbsp toasted sesame seeds
1-Preheat oven to 375 degrees.
2-Rinse kale in a salad spinner.
3-Remove dark ribs and chop kale roughly
4-Put leaves in a big bowl, toss with olive oil, garlic and salt.
5-Spread leaves on a one large rimmed baking sheet. Kale does not need to be in a single layer,as it will shrink in volume as it cooks.
6-Bake for 15 to 20 minutes, stirring once or twice while it’s cooking, and until leaves are tender, crisp on edges and slightly browned.
7-Sprinkle with sesame seeds before serving.