Crispy Kale - Chef Abbie Gellman MS, RD, CDN

Crispy Kale

Chef Abbie Gellman RD

Crispy Kale

Looking for a new way to prepare kale? I admit, I’m not a huge fan of raw kale so I’m always thinking about creative ways to prepare it. Here’s a great way to cook it without adding any oil or sticking it in an oven. Quick, easy, and delicious! I like to use crispy kale as a snack or as a topping for salads, soups, etc. Here I’ve paired it with roasted vegetables and herbed yogurt. Enjoy!

Crispy Kale

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Course: Side Dish
Keyword: kale
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings
Author: Chef Abbie Gellman RD

Ingredients

  • 1 bunch lacinto kale aka Tuscan kale, ribs and stems removed and leaves coarsely torn
  • Pinch of Salt and pepper

Instructions

  • Heat a large dry skillet over medium-high heat. I like to use cast iron, but other types will work fine.
  • Add kale in a single layer and cook, turning over once, until charred and crispy to your liking. This should take ~3-4 minutes.
  • Sprinkle with salt and pepper.

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