Updated: Feb 24
Diet on your mind, Kale should be on the menu....
Dietician must be insane, he asks me to eat green leafy vegetables. But the greens the local market offers are yucckkk!!!
Don't worry we covered it all. Order a wide range of greens freshly grown either in our well maintained farms or hydroponically grown on roof gardens of enthusiastic urban residents. Check the quality once and you'll never regret it at all. (Free recipe with every blog)
Crispy Kale Salad.
Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with sea salt as per your taste and serve hot.
Add-ons : You can use broccoli and cauliflower along with the roasted kale. Toss them with olive oil, roast them in the oven and add into the bowl. Lemon juice (Optional) adds to the flavor and is a good antioxidant.