Crispy Kale

Looking for a new way to prepare kale? I admit, I’m not a huge fan of raw kale so I’m always thinking about creative ways to prepare it. Here’s a great way to cook it without adding any oil or sticking it in an oven. Quick, easy, and delicious! I like to use crispy kale as a snack or as a topping for salads, soups, etc. Here I’ve paired it with roasted vegetables and herbed yogurt. Enjoy!

Crispy Kale

Course Side Dish
Keyword kale
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Author Abbie Gellman


  • 1 bunch lacinto kale aka Tuscan kale, ribs and stems removed and leaves coarsely torn
  • Pinch of Salt and pepper


  1. Heat a large dry skillet over medium-high heat. I like to use cast iron, but other types will work fine.
  2. Add kale in a single layer and cook, turning over once, until charred and crispy to your liking. This should take ~3-4 minutes.
  3. Sprinkle with salt and pepper.

Crispy Kale

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