If you cannot find Tuscan kale (aka dinosaur or dino kale) at your grocer, it's OK to substitute the recipe with another type of kale. Just make sure you remove the leaves from the tough parts of the kale. Don't discard the stem and ribs though — use them to make a veggie broth!
Preheat oven to 275°F.
Remove stalks and ribs from kale. Rinse and dry leaves.
Toss leaves in a large bowl with olive oil. Sprinkle leaves with sea salt and ground pepper.
Arrange leaves in a single layer onto a baking sheet.
Bake for approximately 30 minutes or until crisp.
Transfer and let cool onto a wire rack or paper towels.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (461g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 95 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 5.6g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 242mg||8 %|
|Potassium 2028.9mg||53 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 36.4g|
|Protein 15g||21 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 292
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