These is my favorite recipe and trust me, once you’ll eat these, you’ll forget potato chips.
Ingredients (Serves 2)
4 cups / 1 L Kale- washed, trimmed and torn into bite-sized pieces
1 tbsp / 15 ml olive oil
1/2 tsp / 2 ml sea salt
Freshly ground black pepper – to taste
Preheat oven to 350°F (180°C).
In a large mixing bowl toss together kale, olive oil, salt and pepper. Use clean hands to gently rub oil into kale.
Spread kale on a large baking sheet. Bake for 15 minutes, or until kale is crispy.
Cool and serve.
CHICKEN AND KALE CASSEROLE:
Coarse salt and ground pepper
3/4 pound large pasta shells
2 tablespoons unsalted butter
1 large yellow onion, diced medium
3 garlic cloves, minced
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
2 cups shredded or chopped cooked chicken
1 container (48 ounces) part-skim ricotta
3 tablespoons finely grated lemon zest (from 2 lemons)
3/4 cup Parmesan, grated (2 1/4 ounces)
- Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta according to package instructions. Drain; return to pot. In a large skillet, melt butter over medium-high. Add onion and garlic; cook until onion is beginning to soften, 4 minutes. Add kale, cover, and cook until almost tender, about 5 minutes. Transfer to pot with pasta.
- Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan; season with salt and pepper. Transfer mixture to a 9-by-13-inch baking dish; top with 1/4 cup Parmesan. Bake until top is golden, 30 minutes.
Eat Healthy and Stay Healthy!