1 large bunch (about 1 1/4 pounds) kale, stems and center ribs discarded, leaves roughly torn
2 sheets nori, cut into 1-by-2-inch strips
1/4 cup Roasted Garlic Oil* (see below)
1 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
Grated zest of 1 lemon
Preheat the oven to 350 degrees. Line 2 baking sheets with foil or parchment paper.
In a large bowl, combine the kale, nori, and oil and toss until coated. Spread the kale and nori on the baking sheets and sprinkle with the salt and pepper. Bake until the kale and nori are crispy, 6-8 minutes. Be careful not to cook much longer, or the nori and kale will turn dark and bitter. Remove from the oven and sprinkle with the lemon zest. Let cool to room temperature before serving.
*For the roasted garlic and roasted garlic oil: In a large saucepan, heat 2 cups of grapeseed oil over low heat. Once the oil begins to shimmer (be careful not to let it boil), add 20 peeled garlic cloves (about 2 heads). Cook the garlic uncovered for 1 hour and 15 minutes, or until the cloves are easily mashed with a fork. Store the cooled oil and garlic cloves in a container in the refrigerator for up to two weeks.
183 calories, 4 g of protein, 12 g carbohydrates, 15 g total fat ( 2g saturated), 0 mg cholesterol, 3g fiber, 467 mg of sodium