Crammed with nutrients, notably vitamins K, A and C and calcium, kale is a cancer-fighting superpower.
Laura Freundlich, M.A.
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1 bunch dinosaur (Lacinato) kale, tough center stems removed, torn into large pieces
About 2 tablespoons olive oil
about 1/4 cup nutritional yeast
about 1 1/2 tablespoons onion powder
about 2 teaspoons pink himalayan salt
Preheat oven to 350.
Note that all seasoning measurements in this recipe depend on the amount of kale. The leaves should be well seasoned but not overwhelmed with a heavy hand.
Spin the washed and torn kale leaves in a salad spinner until very dry. The drier the kale, the crispier the result. Toss the kale with olive oil until coated, but not dripping. Arrange kale on one or two cookie sheets so that the leaves are in a single layer. Sprinkle on the nutritional yeast, onion powder and pink salt. Roast in oven for about 10 minutes, checking often; don't let the leaves brown.
Once the leaves are dry and crisp and lift easily with tongs, remove to a large serving plate. Remove the leaves as they are done - they will cook at different rates depending on their size and the heat of your oven. Place in one or two layers on the serving platter so that the residual heat doesn't steam the leaves on the bottom.