| Yield | |
|---|---|
| Source | Food Network Magazine, October 2011 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Food Network Magazine, October 2011 |
| Prep time | 30 minutes |
| 1 | Kale (bunch) | |
| 2 | Tablespoon | Olive Oil |
| 2 | Clove | Garlic (sliced) |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| 1⁄2 | Lemon (juiced) |
Preheat oven to 425 degrees. Tear the leaves off the bunch of kale. Toss on a rimmed baking sheet with olive oil, garlic, salt, and pepper. Roast in oven until crisp, about 15 minutes, stirring halfway through. Squeeze lemon juice on top.