It's true! My entire family ate this dish up like crazy. Make them tomorrow night, you won't regret it.
(I omitted the chili-sauce for serving to my toddler)
2 (20oz) bunches of curly kale, stems removed, leaves torn into 2 inch pieces
2 tbsp olive oil
5 tsp Sriracha sauce, or more if desired
course salt
Directions:
Preheat oven to 300 with racks in upper and lower thirds. Wash and dry kale and place on a large rimmed baking sheet (kale will shrink as it bakes). In a small bowl, stir together oil and Sriracha. Drizzle over kale and season with salt. Using your hands, toss to coat. Bake until kale is crisp and just beginning to brown at edges; about 35 minutes, tossing every 10 minutes. Let cool on sheet on wire rack.
To store, keep in a large zip-top plastic bag at room temperature up to 3 days
2 comments:
I am making these tonight! They better be good ;-)
It worked - but cooked only 20 minutes!
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