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We have been getting lots of beautiful kale in our CSA box lately and my new favorite way to eat it is with paprika and truffle salt. I pile up chopped pieces of kale on a baking sheet and roast it quickly at a high temperature. You’ll know it’s done when it’s just slightly wilted and bright green with crispy, charred edges. I often eat an entire bunch for lunch because it’s so quick to make! I’ve tried it with both curly kale and lacinato (flat leaf) kale. I’ve noticed that roasted kale has a tendency to taste really salty, even when it’s lightly salted, so go easy on the truffle salt and add more later before serving if necessary.

By Erin Gleeson for The Forest Feast