Use any type of kale you have on hand to make this delicious, anti-inflammatory rich dish.
Number of servings : 4
Cooking time: Ready in under 30 minutes
Type of meal : | Side Dishes | Side Dishes
Special diet :
1 bunch Tuscan kale
2 small corn tortillas
½ cup grated Parmesan cheese
¼ teaspoon salt
⅛ teaspoon cayenne pepper
3 teaspoons Roasted Garlic Oil
Preheat the oven to 375°F.
Grab the stem end of each kale leaf and, pushing upward, strip the leaves off the stems. Tear the leaves into bite-size pieces.
Fill a Dutch oven or large saucepan with water to come up about 3 inches. Bring the water to a boil, add the kale, and cover the pan. Cook for 5 minutes, or until the kale is tender but not mushy. Drain, rinse under cold water to stop the cooking, then drain well.
Place the tortillas in a food processor and pulse until finely ground. Add the Parmesan, salt, cayenne, and 1 teaspoon of the oil and pulse to combine.
Place the kale in a 9 × 9-inch baking dish, sprinkle with the remaining 2 teaspoons oil, and toss well. Sprinkle the cheese mixture over the kale. Bake for 15 minutes, or until the topping is lightly browned and crisp and the kale is piping hot.