Enter the crispy kale. The sad, lonely, leafy vegetable dish that had its hay day several years ago. So, why would I post an outdated veggie recipe??? Three reasons:
- It’s a fast and easy recipe and we all know that SIBO recipes can take WAY TOO LONG (including recipes I post, yep, totally guilty)
- It’s my first time shooting food photography since LB was born and I needed a super easy recipe to get back into the swing of things- especially since he was strapped to me in his sling while I took photos and he gave me all of three minutes without fussing.
- MOST IMPORTANTLY…….Crispy Kale is a really great reminder that it is possible to have something salty, greasy, and SIBO-friendly on movie night.
Crispy Kale
Ingredients
- 1/2 bunch curly green kale
- 2 Tbs olive oil
- 1/2 pinch salt
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Wash and dry the kale leaves.
Pull the leaves off of the stems. Discard the stems. Tear the leaves into pieces about 2 inches by 2 inches.
Place the leaves onto a baking sheet.
Drizzle with olive oil and sprinkle with salt.
Massage the olive oil and salt onto the leaves, gently coating each piece.
Spread the leaves out onto the baking sheet making sure the pieces are not crowding each other. An even, single layer of leaves will bake better.
Place in the oven and bake at 350 degrees Fahrenheit for about 15 minutes or until the kale is crisp.
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