Tuesday, April 26, 2011
Kale Leaves, stems removed
Olive oil, lightly drizzled
Salt, to taste
350 degrees bake, 10-15 minutes
Saw this recipe in Competitor, from Deena Kastor. I've been a fan of her other cooking and running skillz -- check out both in "Spirit of the Marathon" (Watch Instantly on Netflix).
But this is kind of an "Oh, duh!" recipe -- mostly I didn't know that kale would get so crispy when baked. And be delicious!
Kale is very nutritious, being a good or very good source of important vitamins and minerals, as well as having antioxidants and anti-inflammatory properties. One thing that's especially nice is that it's a vegetable good source of Iron -- it's still under 10% per serving, but coupled with over 100% Vitamin C, which helps the body to absorb Iron, it will be more bioavailable.
That's all for today on kale. I like it!