How To Make Crispy Kale In A Pan

Toss kale leaves with olive oil in bowl until well coated. Spread on baking sheet and bake 15 minutes. Let it sizzle for about 30 seconds doing your best not to let the garlic brown.

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Wet kale won t get crispy and will spatter when it hits the pan.

How to make crispy kale in a pan. Combine first 4 ingredients in a large bowl. I call it a crispy kale crown c k c. Place a rack on the lowest shelf of your oven.

Bake at 425 for 7 minutes. Bake for 18 22 mins or until crisp but still green then leave to cool for a few mins. When it s good and hot add the olive oil and garlic to the pan.

Preheat oven to 350 degrees f. If your kale is still wet it won t get crispy and will spatter when it hits the oil in the pan. Drizzle over the oil then massage into the kale.

Spread kale out on a sturdy baking sheet. Set a large heavy ideally cast iron pan over high heat. Heat a large heavy ideally cast iron pan over high heat.

It shrivels into a brittle forest of a side dish in 10 to 15. A single layer of oil massaged kale leaves draped across the top of mostly done other stuff. When the pan is hot add the oil to the pan.

Sprinkle over the ras el hanout and some sea salt mix well then tip onto the trays and spread out in a single layer. Add as much of the kale as will comfortably fit in the pan without shoving it all in if it s too much wait to add the rest. Turn kale with tongs and bake 10 to 15 minutes more or until edges are browned and leaves are crispy.