My step-dad grows kale and other super healthy greens in abundance. I often steam it bright green and enjoy the iron and calcium rich treat- alone. My spouse shunned all cooked green things (brassicas mostly)- until Tofu (vegan chef from http://wokwildside.com), threw us a kale survival line. When someone loves a food, that love translates directly into taste and appreciation. He makes kale salad like it is going out of style. And the other night he made Crispy Curly Leaf Kale to die for!
Here is the secret:
Crispy Curly Leaf Kale
1 bunch curly leaf kale, de-veined, washed and torn into 1 inch pieces
1-2 teaspoons of toasted sesame oil
1/4 teaspoon of sea salt or other seasoned specialty salt ( I used fancy truffle salt)
1 Tablespoon of sesame seed or gomasio (ground sesame seeds, seaweed and salt)
Rub the oil into the kale leaves with your hands, top with salt and sesame seeds or gomasio. Bake for 10-15 minutes until bright green and crisp in a 375 degree Farenheit oven.