| 4 | 20 | 298 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 1 |
| 6 leaves | Kale |
| 1 dash | Salt |
| 2 tbsp | Apple cider vinegar |
| 1 tbsp | Extra virgin olive oil |
1. Preheat oven to 325F.
2. Wash kale and dry completely. Rip into bite sized pieces and place in an oven pan. Add salt, vinegar, and oil, and toss kale around with your hands.
3. Bake for 10-15 minutes, taking out halfway to mix it.
Quick Tips:
Store in an airtight container or paper bag at room temperature for up to a week.
No olive oil?
Use avocado oil as a substitute.
Nutritional Highlights:
Kale
High in vitamins A and C, and one of the best sources of vitamin K that's important for blood clotting.
| Vegetables | 4.1 |
