We know local CSA boxes are overflowing with kale right now. So it's time to eat more.
Check out this recipe featured on Main Street Farms' CSA Share Pinterest Page:
A few tips from the chef: "I prefer shredded cheese vs grated cheese, add it towards the end so it doesn't fall to the bottom. I used my misto to lightly spray them with oil which helps evenly coat them and get them crispy. If you don't have a misto, use olive oil spray. I calculated them based on one teaspoon of oil, and that's being generous. Don't over-crowd the baking sheet, use two or three sheets so they crisp up."
Servings: 6 • Serving Size: 1/6th • Calories: 50.2 • Fat: 2.8 g • Protein: 3.6 g • Carb: 3.4 g • Fiber: 1.1 g • Sugar: 0.7 g • Sodium: 126 mg (without salt)
1 bunch kale (12 oz after removed from stems)
1 tsp olive oil (spray)
a sprinkle of sea salt or kosher
1/2 cup shredded Parmesan cheese
Preheat oven to 350°F. Lightly spray two large baking sheets with oil.
Wash and thoroughly dry kale.
Remove the leaves from the thick stems and tear into bite sized pieces.
Place on baking sheets, spray with olive oil and sprinkle with salt.
Bake about 10-12 minutes, turning and moving them around as they shrink to make sure they evenly crisp up.
Top with shredded parmesan cheese, keeping a close eye on them, bake an additional 5 to 6 minutes until the edges are crisp but not burnt.
Time will vary depending on your oven.
from Skinny Taste