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Meatless Monday recipes

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Kale Chips Courtesy of Whole Foods Venice

Like most of you, we are Whole Foods enthusiasts! Our local Venice market reciprocated the love by exclusively providing The Studio (MDR) with a delicious recipe for Roasted Kale Chips.

Makes 4 cups (about 4 servings) Ingredients 1 bunch kale 
1 tablespoon extra-virgin olive oil 
1/2 teaspoon chili powder 
1/4 teaspoon kosher salt 
2 tablespoons finely grated Parmigiano-Reggiano

Method Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add chili power and salt and toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and toss with Parmigiano-Reggiano.

Nutrition Per serving: 80 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol, 200mg sodium, 9g total carbohydrate (2g dietary fiber, 0g sugar), 4g protein

Thanks for sharing this Whole Foods Venice.

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