Baked Kale

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

A simple, yet delicious recipe. Olive oil and cheese soften the kale's distinct flavor, and the roasting adds a pleasant crunch. Importantly, this dish is a good source of nutrients, especially vitamins A and K, which are even more readily absorbed by the olive oil. The result is a wonderful side dish. If this dish has any drawbacks, they likely stem from the difficulty of reheating the kale without losing its crunch.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 bunches kale, remove thick stems and veins, coarsely chop leaves
2 tbsp. l. olive oil
1/2 lime
Parmesan cheese for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 120 degrees.
In a deep bowl, toss the kale with olive oil and season with a few pinches of salt. Arrange the leaves on a large baking sheet, arranging them slightly in groups. Bake until the edges are slightly crisp but the leaves themselves are still tender, about 20 minutes.