Kale is a fabulous winter green that is bountiful in nutrients such as vitamins A, C, and K as well as fibre, calcium, and iron–great for keeping our bodies nourished during long chilly days.
1 bunch (about 1 lb/450 g) curly or dinosaur kale, washed and dried
1 Tbsp (15 mL) extra-virgin olive oil
3 Tbsp (45 mL) Parmesan cheese, finely grated
Preheat oven to 300 F (150 C).
Remove kale leaves from stem and tear into 2 in (5 cm) pieces. In large bowl toss kale with olive oil. Arrange leaves in single layer on two parchment-lined baking sheets and sprinkle with cheese.
Bake kale until crisp and edges are starting to brown, about 20 to 25 minutes. Place baking sheet on wire rack to cool before serving.
Each serving contains:
103 calories; 5 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates; 2 g fibre; 106 mg sodium
Source: “Winter harvest“, alive #350, December 2011