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 So, why would I post an outdated veggie recipe???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
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Preheat the oven to 350 degrees Fahrenheit.
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Wash and dry the kale leaves.
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Pull the leaves off of the stems. Discard the stems. Tear the leaves into pieces about 2 inches by 2 inches.
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Place the leaves onto a baking sheet.
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Drizzle with olive oil and sprinkle with salt.
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Massage the olive oil and salt onto the leaves, gently coating each piece.
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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.
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Place in the oven and bake at 350 degrees Fahrenheit for about 15 minutes or until the kale is crisp.
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