If I eat kale these days, I prefer it cooked because it seems it’s healthier this way for some people, as the current research I’ve done indicates.
Enter: Roasted Kale with Ghee. (I’ve updated this post with an extra step to help ensure extra kale deliciousness: 8/22/14)
This is a great side dish for lunch because it can be done in less than 15 minutes. I make a recipe of Roasted Kale with Ghee and my 4-year old and I share it along with some homemade bone broth (learn easy ways to make your own bone broth here) and a can of sardines. Yeah, we’re hardcore with eating sardines straight from the can, but if that’s not you, then please hop over to my post on how I came to love sardines and how you can, too. That said, I think my favorite way to enjoy this dish is with some pasture-raised eggs, soft cooked, and placed right on top. That’s what I’m talking about.
My favorite oil for roasting any and all vegetables is Ancient Organic’s Grass-Fed Organic Ghee. It’s the best. It’s unique. It’s amazing. I’m telling you, I’ve tried other ghee and nothing is like this ghee. Maybe it’s the chanting they do under the moon when they make it, maybe it’s the master mind behind the process, I don’t know. It’s the best though. Any and everyone I turn on to it loves it. I buy mine directly from Ancient Organics because I buy it by the case (it lasts long, especially if frozen, and I share with family-n-friends) and I buy the biggest jars they have. However, you can buy it from Amazon here as well.
Roasted Kale with Ghee
Serves 2 to 3
- 1 bunch organic “lacinato” kale, destemmed and rough chopped
- 2 tablespoons organic grass-fed ghee
- sea salt
- freshly ground black pepper <– that’s my favorite grinder
- raw honey, optional
Preheat the oven to 350 degrees F. New step (8/22/14): Put your empty baking sheet in the oven to heat up as the oven warms.
Place the ingredients in a bowl and toss to ensure the kale is nicely coated with the ghee, salt, and pepper. Once the oven is heated, take the rimmed baking sheet out and put your kale on it. Don’t forget to use an oven-mitt since the pan will be hot.
Roast for 10 minutes, stirring and turning midway. Transfer to a serving bowl and drizzle raw honey on top, if desired.
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