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2 bunches kale, stemmed and torn into large pieces
¼ cup extra-virgin olive oil
¾ teaspoon ground pepper
1 teaspoon kosher salt
¾ teaspoon Sumac, ground, optional
2 tablespoons almonds, toasted and grated


* Preheat oven to 350F°.

* In a large bowl, toss the kale leaves with the olive oil and salt. Rub the oil onto the leaves with your hands to make sure that it is evenly distributed.

* On a large baking sheet, spread the leaves in an even layer. Use two baking sheets if necessary.

* Bake until the leaves are crisp, 12 to 15 minutes.  Remove from the oven and let cool. Sprinkle with pepper, sumac and grated almonds. Serve and enjoy!


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