Baked Kale

by on January 15, 2013

Preheat oven to 350 degrees F (175 degrees C)

  1. Wash and dry 1 bunch of kale, remove from steams and either rip or cut into smaller pieces (bite size)
  2. Line an old cookie sheet with tinfoil
  3. Spread out small pieces of kale on the cookie sheet, try to ensure that the pieces are not overlapping one another
  4. Seasoning:
    Depending on your diet there are many different ways to season your baked kale

    1. Need a fat? – Sprinkle1 tbl. of macadamia nut oil + salt free seasoning (Mrs. Dash mesquite works best) (if you can put the mac. Oil in a spritzer, this will ensure that you don’t over saturate the kale)
    2. Sweet and Spicy – Sprinkle 2 tbl. of splenda + Franks Red Hot Sauce (depending on how spicy you like it 4-10 shakes)
    3. Crispy Delight – Sprinkle 2 tbl. of Mrs. Dash original blend, lightly spritz with PAM Olive Oil.
    4. Classic – Sprinkle sea salt (and if desired for more taste, cayenne pepper) and spritz with an olive oil spritzer (by using a spritzer, you will ensure that you don’t over saturate the kale)
  5. Bake for 12-15 minutes or until the kale is crispy around the edges. You want your kale to be crunchy but still have life to it!
  6. Allow cooling before lifting from cookie sheet (around 5minutes).

from June 2010:
I think it is unreasonable to expect people to eat food that tastes bad for the long term. So I will be sharing some yummy recipes with you that are very simple to pull off, and before you know it, you’ll be adding in your own twists as you develop your culinary skills!

My recipes this month come bay way of my good friend and client Victoria Felkar. You can find many more recipes and other excellent information at her website

As you know from reading about our meal plans, Kale and Grass fed Beef is one of the absolute best meals you can have. The Kale is loaded with antioxidants (very high ORAC score), and vitamins (especially K), and the beef is full of B vitamins, heme iron, and high quality protein.

Happy cooking, and a big thanks to Victoria for sharing!!