Makes 6 cups • Prep Time: 5 minutes • Cook Time: 10 minutes
Bread croutons are so yesterday. This recipe is incredibly easy to make; just some torn up kale coated with olive oil and salt that gets popped into the oven. The alchemy of the cooking takes away the kale’s bitterness, leaving you with an irresistible garnish on top of a bowl of soup.
1 large bunch kale, stems removed and torn into 2-inch pieces
1 tablespoon extra-virgin olive oil
½ teaspoon sea salt
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
Place the kale in a large bowl and add the olive oil and salt. Combine until the leaves are well coated. Place the kale on the baking sheet in a single layer. Bake for 10 minutes, or until the kale becomes nice and crisp. (If your kale isn’t crisp after 10 minutes, bake in 5 minute increments until it crisps up.) Remove from the oven and cool for 5 minutes. Crumble the crispy kale into small pieces and add to your favorite soup. Store in an airtight container for 5 days.
Reprinted with permission from Clean Soups, copyright © 2016 by Rebecca Katz with Mat Edelson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.