Crispy kale with parmesan and lemon — Plated

Crispy kale with parmesan and lemon — Cooking

Crispy kale with parmesan and lemon — Plated Fine Dining

Crispy kale with parmesan and lemon

Name: Crispy kale with parmesan and lemon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Cuisine: Sichuan-Modern
Ingredients: 200g kale leaves, stems removed and torn; 2 tablespoons of olive oil; 30g grated parmesan; Zest of half a lemon; Sea salt and freshly ground black pepper

A crisp, green side dish: seasoned kale, oven-roasted and sprinkled with parmesan and lemon zest. Ideal for adding crunch and vegetables to your keto meals.

accompaniment snack

Gluten-Free Low-Carb

schedule Prep (min)

10 min

whatshot Cook (min)

12 min

timer Total (min)

22 min

account_circle Servings

Par portion

6.0 g

Lipides

4.0 g

Protéines

2.0 g

Glucides nets

Ingredients

200g kale leaves, stems removed and torn

2 tablespoons of olive oil

30g grated parmesan

Zest of half a lemon

Sea salt and freshly ground black pepper

Instructions

Preheat the oven to 180°C (fan if available). Remove the stems from the kale leaves and tear the leaves into bite-sized pieces.
In a large bowl, massage the kale leaves with 2 tablespoons olive oil and a pinch of salt for 1–2 minutes until softened slightly.
Spread the leaves in a single layer on a baking sheet lined with parchment paper, avoiding overlap to ensure an even crunch.
Bake for 10–12 minutes, watching closely: the edges should become crispy and slightly golden but not burnt. Remove from the oven as soon as they are crispy.
Immediately sprinkle with grated parmesan and lemon zest so that the heat releases the aromas. Serve immediately to retain the crunch.