-Sniff kale leaves and avoid those with a strong odor

- Select kale with fresh, plump, crisp leaves

-Kale is a nutritious food rich in antioxidants, vitamin C, vitamin K, and beta-carotene. It also contains nutrients that can support eye health, weight management, heart health, and more.

-Loaded with important micronutrients and antioxidants, kale is one of the most nutritious leafy greens available.

• 1 tbsp olive oil

• 2-3 cloves garlic, thinly sliced

• 6 cups chopped kale

• 1/2 tsp salt

• 1/4 tsp freshly ground pepper

• Juice of one lemon

1. Place pine nuts in a single layer in an ungreased frying pan over medium-low heat. Cook, stirring constantly, until fragrant and golden brown. Immediately transfer to a plate.

2. Heat the olive oil in a large skillet over medium heat. Add the garlic slices and sauté for 1-2 minutes, or until garlic just begins to brown.

3. Add the kale, salt, and pepper to the skillet and cook, stirring, until softened (about 4-5 minutes).

4. Add the lemon juice and toss to coat. Stir in the pine nuts just before removing the skillet from the heat.

Tips

Massage the Kale: Before cooking, massage the kale leaves with a bit of olive oil for a few minutes. This helps to break down the toughness of the kale, making it more tender and enjoyable in the final dish.

Adjust Lemon Juice to Taste: The lemon juice adds a bright and citrusy flavor to the kale. Start with the juice of one lemon and taste before serving.

-Although kale is not a very popular main dish, it can still be very tasty. Kale compliments well with a good crunch and salty flavors, such as garlic.

-Not only is kale tasty, but it can also be a supplementary food for chips.

-Kale recipes are usually fast and simple making it easy for on-the-go or when you're in a rush.

Simple 15 minute garlic kale recipe

-Kale
Choose sturdy kale that's evenly green and free of yellow or brown spots. The leaves should be crisp and unwilted.

Garlic
A teaspoon of minced garlic adds just the right amount of flavor. You can keep it simple or add salt, pepper, and/or other seasonings to taste.

Oil
The kale is cooked in olive oil until bright green and tender.

• 
  1 bunch of kale washed and dried really well

• 2 tsp of olive oil

• ¼ tsp chili powder

• ½ tsp garlic powder

• Salt and pepper

• Preheat oven to 350F.

• Prepare the kale by removing the stem from each kale leaf.

• Rip the leaves into small pieces.

• Place in a large bowl, toss with olive oil, chili pepper, garlic powder, salt, and black pepper.

• Massage the leaves very well for about 1 minute or until all the leaves are coated.

• Spread the kale on two baking sheets, but make sure they are in one single layer to avoid the leaves steaming rather than baking.

• Remove from the oven after fifteen minutes or until they are crispy and crunchy.

Tips

• Do not overlap the kale on the sheet pan as they will steam instead of crisp up.

• Dry the kale thoroughly so they are able to crisp up in the oven.

• If there are smaller pieces, they can roast faster, so keep a close eye on them and pull them out of the sheet pan.