Molly Wizenberg's ode to kale in the October issue of Bon Appetit reignited my love for the leafy green and reminded me of a recipe my sister and I tried last thanksgiving. I think she found it on the Whole Foods website (her milk allergy means she's always looking for dairy-free recipes on vegetarian-friendly sites), but I've tweaked it a bit since. Roasting it in the oven really sweetens it, and the garlic gives it a nice little hit o' deliciousness.
I'm feeling like I'm fighting off some sort of flu bug right now, so all the more reason to put kale on the plate. That, and it makes me feel less guilty about the fact that I paired it with one of those ready-in-three-minutes raviolis from the Super Valu.
Super simple kale
1 bunch kale
2 tbsp olive oil
1 tsp sesame oil
3-4 cloves garlic, crushed
salt & pepper
Preheat oven to 400 F. Wash kale and remove hard stems. Tear into small pieces and place on a shallow baking tray. Sprinkle with olive and sesame oils, along with garlic. Salt & pepper to taste.
Bake in the oven at 400 F for about 15 minutes, or until the edges are crispy and delicious.
Note the original recipe called for sesame seeds too, which are awesome - but I never have sesame seeds in the cupboard, so, no seeds here.