Crunchy Roasted Kale

1. 1

   Preheat your oven to 375 degrees.

2. 2

   Wash kale well. Remove and discard ribs. (I give them a bath in a full sink. And to quickly remove the ribs I fold the leaves in half and chop the rib out with one hack of a big knife.)

3. 3

   Spread kale on a rimmed baking sheet in mostly one layer. A little crowding is okay.

4. 4

   Drizzle kale with olive oil. Sprinkle with sea salt. Bake in the middle of the 375 degree oven.

5. 5

   While kale is baking, heat a small skillet over medium-high heat. Toast raw sesame seeds, shaking to prevent burning. Remove from heat when fragrant and golden.

6. 6

   After 10 minutes, toss the kale on the baking sheet. Sprinkle with toasted sesame seeds.

7. 7

   Continue baking for 5-10 more minutes. Remove kale from the oven when the leaves are tender and the edges are crispy. Transfer kale to a serving dish and squeeze in some lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.