Baked Kale with Parmesan
I fell in love with kale when my Mom came over a while back and made kale chips. Before then, I would see kale at the grocery store, without ever buying any. Now it comes in my bi-weekly CSA (Community Supported Agriculture) box and I find myself buying more from the grocery store because I love it so much. I’ve found so many great recipes using kale. My baked kale with parmesan is similar to kale chips, but I usually don’t bake it until the kale is completely crispy. I like the kale to be partly crispy and partly braised.
- 1 bunch of organic kale
- 1 tablespoon of melted organic coconut oil (Dr. Bronner’s coconut oil)
- ½ cup of parmesan cheese
- ½ teaspoon of salt
Preheat oven to 400F.
Wash kale and pat dry or run through your salad spinner. Remove tough ribs from kale. Roughly chop.
Toss together chopped kale, melted coconut oil and salt then spread evenly onto a large roasting pan.
After 15 minutes remove from oven and toss kale. Add parmesan cheese to the top.
Roast for an additional 10 minutes.
Remove from heat and serve warm or at room temperature.