Garlic Roasted Kale

Serves 2-4

1 tablespoon extra-virgin olive oil 
1 clove garlic thinly sliced
                    (I use 1-2 teaspoons minced  garlic in a jar)
1/4 teaspoon kosher salt
10-12 ounces fresh kale, stems removed and cut into chip-size pieces
1 teaspoon red wine vinegar 

Place rack in center of oven and preheat to 425 degrees. I use a large jelly roll pan (lined with foil for easy clean-up) and stick it in the oven for about 5 minutes before adding the kale. Whisk together the oil, garlic and salt. Add the kale and toss around in the seasoned oil. Once the kale is coated, place it on the hot baking pan. Spread them out so they aren't overlapping nor piled on top of each other. Bake for about 5 minutes. Stir the kale around and bake for another 5 minutes or until the leaves are crisp and tender - similar to thin potato chips. Once they are crisp, remove from oven and place in a large, deep bowl. Drizzle or even better spray mist with vinegar. They will become brownish - that's ok.

Kale is a dark green curly-leaf cabbage. Before preparing it like this, I'd only used it in soups or to garnish because it's so stout. It doesn't wilt like other leafy greens. This recipe is a healthy alternative to traditional fried or baked chips. I was pleasantly shocked the first time I ate these and was surprised how easy to prepare and how tasty they are. No guilt involved when eating these crispy and satisfying treats. Try and see what you think!

This recipe is shared August 18-22, 2014
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com