MyNetDiary
Lighter Roasted Kale
MyNetDiary

Lighter Roasted Kale

  • 10 min Prep
  • 20 min Cooking
  • 4 servings Total
  • 103g Weight
157 cals/
serving

3 ingredients

...
11 cup, chopped Kale raw
...
3 tablespoon Olive or extra virgin olive oil
...
1 tbsp Sauce soy reduced sodium

10 steps

  • Preheat oven to 350F.
  • Rinse and then towel dry kale.
  • Remove big middle stem then chop into big pieces.
  • Place in large bowl.
  • In small bowl, mix olive oil and soy sauce well.
  • Add sauce to large bowl and toss well to coat kale.
  • Spread kale leaves onto 2 large cookie sheets with sides (or jelly roll pans).
  • Bake for 20 minutes and “rake” the leaves halfway through baking so that they are evenly roasted and don’t burn.
  • Remove from oven and serve.
  • Store leftovers in an airtight container.

Tips:
Bragg's bottled amino acids can be used in place of reduced sodium soy sauce.

Resist the urge to use extra salt until you taste the kale. Kale has a naturally salty taste.

11 cups of chopped kale is about what you get from 1 large bunch of kale.

You can save time by buying prewashed packaged baby kale.

Use the type of kale you like - it doesn't have to be any particular type.