Kale seems to have had such a speedy rise to stardom for its ‘superfood’ qualities that I have- until today- been somewhat happy to enjoy eating kale without feeling the need to constantly talk about it. And write about it.
But alas, I broke down. In a desperate attempt to fill up on a low-calorie food before heading to class for a day of making pies, puff pastries and ice creams, I turned half a bunch of kale into my lunch. Today’s menu on an empty stomach with my sweet tooth would have been a complete and utter calorie intake disaster. And kale rose to the occasion in brilliant style.
Wash and dry several stems of fresh kale. Pull leaves from the tough stems and tear leaves into roughly bite-size pieces. In a large bowl, toss leaves with a drizzle of extra virgin olive oil and sprinkle with truffle salt. Spread into a single layer on a lined or oiled sheet pan and bake in a 300F oven for 8-10 minutes just until crisp, avoiding burning.