| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 10 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 10 min |
| Yield: | 2 servings |
Ingredients
- 10 kale leaves, washed and dried, center stems discarded
- Olive oil, for coating kale
- 1 teaspoon dried Mexican oregano
- 1 teaspoon za’atar spice
- Kosher salt
Instructions
- Preheat the oven to 225 degrees F.
- Put the kale leaves in a bowl. Lightly pour the olive oil over the kale until the kale is glistening and coated; do not apply too much oil. Sprinkle the oregano and za’atar over the top of the kale. Season with salt and toss.
- Transfer the kale to a baking sheet. Bake until crispy, 45 minutes to 1 hour, depending on your oven. Cool and serve.
Nutrition Facts
| Calories | 113 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Sodium | 184 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
| Calories | 113 calorie |
| Total Fat | 8 grams |
| Saturated Fat | 1 grams |
| Sodium | 184 milligrams |
| Carbohydrates | 11 grams |
| Dietary Fiber | 2 grams |
| Protein | 3 grams |
Reviews
Wish I could find her take on making a red potato salad…..MD
what is za’atar spice?
Can I make them the night before, will they still be good the next day?
Saw this and had to try it. Had to restrain myself from eating the whole batch. Make it exactly as is So simple and so delectable.