Crispy Kale with Patty Pan Squash
Serves 4
1 bunch kale, stemmed, washed, and torn into large pieces
4 to 5 pattypan squash, trimmed and cut into ½-inch slices
1 tablespoon olive oil
Sea salt and freshly ground black pepper
1. Preheat the oven to 425-degrees F.
2. Combine the kale, squash, olive oil, and salt and pepper in a large bowl. Massage the olive oil and seasonings into the kale. The kale should wilt noticeably.
3. Spread the mixture onto a baking sheet. Bake the kale until it is crispy and slightly charred and the squash is cooked through, turning occasionally. Serve immediately.
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