1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
Preheat the oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears, carefully remove the leaves from the thick stem and tear them into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner. Drizzle the kale with olive oil and sprinkle with seasoned salt.
Bake until the edges are brown but not burnt, about10 to 15 minutes.
Nutritional Information:
Serving size: whole recipe
Calories: 252
Fat: 14g
Protein: 8g
Carbohydrates: 28g
Fiber: 4g
(Source: www.allrecipes.com)
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