Developed by Brittany Chin, RD, LD Serving size: 1 cup 2 tablespoons olive oil ½ Vidalia onion, diced 1 tablespoon garlic, chopped 1 pint grape tomatoes, halved ½ tablespoon black pepper 1 teaspoon dried thyme 2 teaspoons dried oregano 1 bay leaf 5 cups chopped kale 3 pre-cooked
Kale
Kale Chips
Developed by EatingWell.com Servings: 4 Serving size: 1 cup 1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups; see Note) 1 tablespoon extra-virgin olive oil ¼ teaspoon salt Cooking instructions: Position racks in upper third and center of oven; preheat to 400°F.