This is a delightfully crispy side dish to serve with stews or casseroles. You can also let the kale cool and enjoy it as a crunchy alternative to potato chips.
1 bunch kale
1 tablespoon extra-virgin olive oil
1/2 teaspoon chili powder
1/4 teaspoon sea salt
2 tablespoons finely grated Parmigiano Reggiano cheese
Preheat oven to 180°C. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano. Makes 4 cups (about 4 servings). http://www.wholefoodsmarket.com
Nutritional Info: (Per Serving) 80 calories, 4.5g total fat, 1g sat fat, 200mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 4g protein