I was buying collard greens from Everything Under the Sun’s farm stand at the San Francisco Ferry Plaza Farmers Market last Saturday when owner Bill Crepps asked me if I had tried roasting kale.  I responded that I hadn’t yet tried it, but that I loved roasted vegetables.  After I left the stand, I kept thinking about it.  Before I left the market, I went back and bought two bunches of his beautiful, deep green kale for $3.  That evening, we roasted it in the oven and it was so tasty – like eating potato chips.   Kale is in season right now and this dish is so simple to make.  Only takes about 15 minutes to cook! 

1 bunch (handful) of kale leaves, washed and stems cut off near the base of the leaf
Enough olive oil to coat the leaves
Fleur de sel (sea salt) to finish

You will also need:
1 medium bowl
1 shallow baking pan

Preheat the oven to 375 degrees Fahrenheit. 

Toss the leaves with olive oil and lay them out onto the baking sheet in a single layer.   Bake them for about 15 minutes until golden brown and crisp.  Remove them from the oven and sprinkle with fleur de sel.  Serve right away. 

Serves 2 as appetizer or side dish.

DinerDude says:

Just in time for my latest set of New Year’s resolutions. Now I have at least a shot at eating my daily requirement of vegetables this year.

Carolyn S says:

have been roasting collards for some time now. We call it ‘collard crack.’

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Connie Newsome says:

You are helping me and my husband stay healthy as I am a southern cook and use too much fried meat grease for vegetables. This will be on my menue for this week.