The Recipe

Kale Crisps with Sea Salt and Lemon

Name: Kale Crisps with Sea Salt and Lemon
Yield: servings:15
Ingredients: 1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons; 2 tablespoons extra-virgin olive oil; Finely grated zest of 1 lemon; Flaked sea salt or coarse salt, for sprinkling

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend sl

INGREDIENTS

1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Flaked sea salt or coarse salt, for sprinkling

DIRECTIONS

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NUTRITION