Cast Iron Skillet Crispy Kale is a favorite, easy weeknight side dish for us. The dish can be prepared in under 10 minutes. This method creates a crispy side (think kale chips) or the base of a main that checks all the healthy notes.
Kale is one of the world’s most nutrient dense foods and an easy way to load up on important vitamins and minerals. Kale is incredibly rich in Vitamin C, Vitamin K, and only 1 cup of raw kale contains more than 7 times the recommended daily amount.
Kale is also a great source of B6 and other B Vitamins. Kale, like other leafy greens, is a rich source of antioxidants, specifically Beta-Cerotene, an antioxidant the body can turn into Vitamin A, along with various polyphenols and flavonoids.
Cast Iron Skillet Crispy Kale
Serves 4
1 large bunch of kale, Lucinato, my preference
2 tablespoons olive oil (ghee or avocado)
salt and pepper
optional: lemon zest, red pepper flakes, everything bagel seasoning
Strip the leaves of kale from the stem. roughly chop the leaves and make sure they are dry so they crisp up.
Heat the cast iron pan til hot, add the olive oil.
Add just enough kale that will just fit in the pan (you may need to crisp up a second batch) Add salt and pepper.
With tongs, turn the kale every 30 seconds as all sides brown and crisp up. This should take 5-8 minutes.
Add optional toppings if desired.
