Photo Credit: Recipe Corner – Michael Melchiorre
Cook Time: 20 min
Prep Time: 10 min
( Serves 2 )
1 bunch curly kale (stems removed and broken into 2 inch pieces)
1 tablespoon olive oil
sea salt (to taste)
1 teaspoon lemon juice
1 teaspoon whole cumin seeds
1/2 teaspoon whole cardamom seeds
1 teaspoon whole coriander seeds
1/2 teaspoon ground turmeric
1/2 teaspoon dry mustard
1/4 teaspoon ground cayenne
1/2 cup grated parmesan
- Preheat the oven to 300 degrees F.
- Rinse and pat dry the kale. Make sure you get them as dry as possible, otherwise the kale will soften when it bakes, rather than get crispy.
- Grind all whole spices together, transfer to a small bowl, and add the turmeric, mustard and cayenne.
- On a baking tray with sides, toss kale with olive oil, lemon juice, spices, Parmesan and a dash of salt.
- Bake for 15-20 minutes, and enjoy!
Chef’s Notes: This recipe is simple but can be a little finicky. Some tips:
- It may seem obvious that you shouldn’t underbake or burn the kale, but we wanted to mention that the line here is fine and important. Underbake, and the kale is soggy; overbake, and you’ve burnt the kale to a crisp.
- While many recipes use lacinato kale (the longer, dark green version) instead of curly kale, we’ve found that the curly kale retains less water and so doesn’t get soggy. If you do love lacinato kale, be sure to pat it very dry.
- Only use the tablespoon of oil. Again, too much and the kale is soggy.
*Recipe Corner original recipe, developed by editor Morgan McDonald