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10 min Roasted Kale

Kale is currently the fashionable choice. The main difference between kale and spinach is the amount of water in the leaves. Kale is quite dry and will crisp in the oven.
10 min Roasted Kale
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You Will Need:

You will need

1 pack (180 g) kale
2 T (30 ml) olive oil
Ina Paarman’s Green Onion Seasoning
8 – 10 pieces of Ina Paarman’s Sun-dried Tomatoes

Method:

Adjust oven rack to the middle position and preheat the oven to 180 °C.

Place the kale in a biggish plastic bag, add the oil and seasoning.

Shake and massage the kale through the bag.

Spread the kale out on a large baking tray.

Dot here and there with Sun-dried Tomatoes.

Bake for 10 minutes.

Serve straight out of the oven while still crispy.

10 min Roasted Kale

Kale is currently the fashionable choice. The main difference between kale and spinach is the amount of water in the leaves. Kale is quite dry and will crisp in the oven.
10 min Roasted Kale

You Will Need:

You will need

1 pack (180 g) kale
2 T (30 ml) olive oil
Ina Paarman’s Green Onion Seasoning
8 – 10 pieces of Ina Paarman’s Sun-dried Tomatoes

Method:

Adjust oven rack to the middle position and preheat the oven to 180 °C.

Place the kale in a biggish plastic bag, add the oil and seasoning.

Shake and massage the kale through the bag.

Spread the kale out on a large baking tray.

Dot here and there with Sun-dried Tomatoes.

Bake for 10 minutes.

Serve straight out of the oven while still crispy.

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