I like lacinato kale (also goes by many other names: dinosaur kale, black kale, cavolo nero or Tuscan kale), which I find to be the most tender, but any other kale works really well too.
- 1 Bunch kale
- 2 Tablespoon coconut oil
- Preheat an oven to 350 degrees F.
- With one hand, hold onto the thick stem at the bottom and use the other hand to remove the leaves from the central stem by “stripping? them off as you pull your hand along it.
- Wash and thoroughly dry kale with a salad spinner or clean tea towels.
- Tear or cut kale into bite size pieces.
- Drizzle kale with coconut oil and sprinkle with salt/pepper.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
- Sprinkle with Dukkha mix or some salt and pepper.
Eat within a day?if you keep overnight in fridge it totally loses it?s crisp, but still tastes good on salads, with rice etc.