Whenever I go out to eat and taste something exceptional I make it a point to try and master the recipe at home.
Hubby and I don’t dine out often. But when we do, we love Vidalia’s in D.C. The last time we dined there was during Restaurant Week – our favorite time to eat out 😉 As always, our dinner was superb.
The menu read “kale” for one of the sides with my duck breast. I consider Vidalia’s to serve 5-star southern cuisine. So, I was expecting the kale to be cooked down, the way I’d prepare collard greens. But, no, it was the lightest, crispest, melt-in-your-mouth greens I’d ever tasted.
I vowed to duplicate it.
- 1 bunch kale
- 1 Tbs olive oil
- 1 tsp kosher or sea salt
- 1 Tbs grated Parmesan
- Rinse kale thoroughly.
- Lay kale out on paper towels, covering and pressing with additional paper towels to dry thoroughly.
- Tear kale to remove the ribs.
- Arrange in a single layer on a parchment paper lined baking sheet. Coat with olive oil, using your fingers to rub each piece of kale. Sprinkle with salt.
- Bake at 300° for 10 minutes.
- Remove from the oven when kale is crisp to touch, before browning.
- Sprinkle with Parmesan.
Bonus – the kids love it!