Crispy Oven-Roasted Kale
- 2 bunches kale, thick stems and ribs removed, leaves coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 a lime
- Parmesan wedge
Preheat the oven to 250 degrees F.
In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.