Healthy Recipe of the Week: Roasted Kale

If you are serving a casserole or a stew for a meal, add a pleasantly crispy side dish to it. Kale makes a yummy crispy side dish or a crunchy substitute to potato chips.

Kale is a cruciferous vegetable, considered to be a nutrition powerhouse. It is packed with important vitamins like vitamin A, C and K along with other vitamins and minerals. Kale has an ability to lower cholesterol levels as well as the risk of developing cancer. As a matter of fact, its benefits extend to at least 5 various kinds of cancer, including breast, bladder, prostate, colon and ovary.

Our healthy recipe for the week is roasted kale, which is very easy to prepare.

Ingredients for this healthy recipe:

• 1 large or medium bunch of Kale
• 1 tbsp olive oil (extra virgin)
• 2 tbsp parmesan cheese (finely grated)
• ½ tsp chilli powder
• ¼ tsp himalayan salt

Note that these ingredients can make 4 servings. You may adjust the quantity of each to serve your need.

Preparation:

1. Preheat oven to 350°F.
2. Put parchment paper on 2 large baking sheets.
3. Remove the hard stems from kale and throw them away. For large leaves, you can cut them into 2-inch pieces while you may leave small ones uncut. Put the leaves in a big bowl, drizzle with olive oil and toss. Put in salt and chilli powder, and then toss again.
4. Arrange each kale on the baking sheets. Just make single layers.
5. Bake kale for 12 minutes or until it becomes crispy.
6. Remove the baking sheet from the oven and cool it without removing the kale.
7. Once the leaves have cooled down, transfer them to a bowl.
8. Toss kale with Parmigiano-Reggiano.