Lighter Roasted Kale

10 steps

• Preheat oven to 350F.
• Rinse and then towel dry kale.
• Remove big middle stem then chop into big pieces.
• Place in large bowl.
• In small bowl, mix olive oil and soy sauce well.
• Add sauce to large bowl and toss well to coat kale.
• Spread kale leaves onto 2 large cookie sheets with sides (or jelly roll pans).
• Bake for 20 minutes and “rake” the leaves halfway through baking so that they are evenly roasted and don’t burn.
• Remove from oven and serve.
• Store leftovers in an airtight container.

Tips:
Bragg's bottled amino acids can be used in place of reduced sodium soy sauce.

Resist the urge to use extra salt until you taste the kale. Kale has a naturally salty taste.

11 cups of chopped kale is about what you get from 1 large bunch of kale.

You can save time by buying prewashed packaged baby kale.

Use the type of kale you like - it doesn't have to be any particular type.