Roasted kale with caramelized pecans
24 Mar
Thought it might be yummier to keep the kale in large pieces. Clearly, I was wrong, as these huge pieces made it tough for me to eat. My suggestion is to go with your instinct and cut it into more manageable pieces before roasting.
Kale is one of my favorite greens, though it seems that this cousin of broccoli is unfamiliar to a lot of people. Kale is thick and leafy, while also rich in iron, and has a slightly bitter aftertaste (reminds me of collard greens).
My plan was to keep it simple by just roasting it in a little bit of olive oil. Then I remembered that I had a handful of pecans in my pantry and thought it would go well together.
If you have a favorite kale recipe, do share them, as I am looking for more kale recipes!
Ingredients:
1 bunch of kale
1 cup of pecan halves
3 tablespoons of olive oil
1 tablespoon of butter
1.5 teaspoons of brown sugar
Procedure:
1. Heat oven to 375 F.
2. Wash kale under running water. In a baking sheet with aluminum foil, lay kale pieces and drizzle with olive oil. Bake for about 5-7 minutes or until crispy.
3. In a small pot, combine sugar and melt until sugar is no longer grainy. Add butter and stir.
4. Remove pot from heat. Stir in pecan pieces until coated.
5. Toss with kale. Enjoy hot or cold!
