Photo: Melissa Punch; Styling: Scott Horne/bigleo.com
Serving size: 1 1/2 cups
2 teaspoons olive oil
2 teaspoons tamari
2 teaspoons sherry vinegar
1/2 pound kale, coarse stems removed and leaves torn (about 6 cups)
2 tablespoons freshly grated Parmesan cheese
Calories per serving 84
Fat per serving 4g
How to Make It
Preheat oven to 425°. Combine 2 teaspoons each olive oil, tamari, and sherry vinegar; toss with 1/2 pound kale, coarse stems removed and leaves torn (about 6 cups). Divide kale mixture among 2 shallow baking pans; bake until crisp and golden (about 15 minutes), stirring occasionally. Sprinkle with 2 tablespoons freshly grated Parmesan cheese.
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