Kale is one of those leafy year-round staples that I have always passed up in the produce aisle. It’s not that I don’t enjoy the dark earthy greens in a heady soup or shredded raw in a salad. But I have always thought of kale as a vegetarian’s vegetable, and I’ve never found a way to make it palatable to my kids or husband, until now. When I was flipping through one of my favorite cooking magazines, a recipe for baked kale caught my eye because there were only three ingredients. I loved how the kale came out of the oven crisp and salty, like delicate chips. But in order to entice my finicky family, it needed a little extra appeal. This version with a light sprinkling of cheese gets raves every time I make it. Try it with collard greens, too (increase the cooking time to 16-18 minutes).
Serves 4 as a side dish
1 head flat-leaf (Tuscan or Lacinato) kale or collard greens, leaves separated, rinsed and dried well
Olive oil spray
1/3 cup grated Parmesan or Asiago cheese
1. Preheat oven to 275 degrees F.
2. Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.
3. Lightly mist each piece with olive oil spray. Sprinkle generously and evenly with Parmesan cheese.
4. Bake about 12-14 minutes, until the leaves are crisp and the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. Serve warm.