For a crispy snack, toss fresh kale leaves with olive oil and McCormick® Gourmet Crushed Rosemary or Thyme Leaves before baking. Or try with Jamaican Jerk or Southwest Seasoning for a touch of heat.
20m
PREP TIME
15m
COOK TIME
47
CALORIES
4
INGREDIENTS
Servings: 6 (1 cup)
Ingredients
- 1 pound kale
- 1 tablespoon olive oil
- 1 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
INSTRUCTIONS
- 1 Preheat oven to 400°F. Wash kale well. Use a sharp knife to remove the central rib in each leaf. Cut kale leaves into 2- to 3-inch pieces. Dry thoroughly in salad spinner. Place kale in large bowl. Drizzle with oil and sprinkle with rosemary and sea salt; toss to coat well.
- 2 Place kale in single layer on 2 large shallow foil-lined baking pans.
- 3 Bake one pan at a time for 15 minutes or until crisp, rotating pan halfway through cook time. Cool 1 to 2 minutes before serving.
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