Roasted kale leaves are a fast, appealing way to serve kale; these have a cheese-like coating that adds protein and healthy fats. These use curly kale, but Tuscan kale is also nice, since the leaves are flat and cook more evenly; serve them upright in a squat, heavy glass for a novel presentation.
1 medium lime
1/2 cup cashew butter
3 tablespoons olive oil
2 tablespoons honey or maple syrup
1/2 teaspoon sea salt
1/4 teaspoon cayenne, or to taste
1 large bunch of curly kale or Tuscan kale (also called dinosaur or lacinato kale)
1. Preheat oven to 300 degrees F.
2. In a mixing bowl, combine almond butter, olive oil, honey or maple syrup, salt and cayenne. Mix well. Remove center ribs from kale and add leaves to bowl. (If using Tuscan kale, trim the bottom inch off stems but leave ribs intact.) Toss with your hands to coat each leaf completely.
3. Arrange kale in a single layer on a large baking sheet. Bake for 20 to 25 minutes, until leaves are crispy, being careful not to burn them. Turn once during cooking. Remove from oven let cool.
4. Arrange kale leaves on a serving dish; if you’re using Tuscan kale, stand leaves upright in two squat, heavy glasses, such as a rocks cocktail glass. Serve immediately.