By Farm Shop Team Member Seth Wright, courtesy of Capay Valley Farm Shop
Recipe adapted from The Steamy Kitchen, courtesy of Capay Valley Farm Shop
1 bunch of kale, torn into bite-sized pieces, tough stems removed (about 1/3 pound)
1-2 tablespoons olive oil
sea salt or kosher salt
Adapted from www.allrecipes.com
1 bunch kale
1 tablespoon olive oil
1 teaspoon salt
- Preheat the oven to 350ËšF. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears, remove the stems from the kale leaves and tear them into bite-size pieces. Wash and dry the kale thoroughly.
- Drizzle kale with olive oil and sprinkle with salt.
- Bake until the edges are brown but not burned, 10 to 15 minutes. Great as a snack or appetizer.