Ingredients
2
bunches (8 oz each) fresh kale, thick stems removed, cut crosswise into 1-inch strips (12 cups)
1
tablespoon toasted sesame oil
4
teaspoons rice vinegar
4
teaspoons honey
1 1/2
teaspoons gluten-free reduced-sodium soy sauce
1 1/2
teaspoons Sriracha sauce
Preparation
Heat oven to 425°F. Wash and thoroughly dry kale strips; set aside. In small bowl, beat remaining ingredients with whisk.
Place half of kale in large bowl; drizzle with half of oil mixture. Toss to coat kale. Add remaining kale, and drizzle with remaining oil mixture; toss to thoroughly coat. Place kale on ungreased large cookie sheet with sides (pan will be full).
Roast in oven 15 to 20 minutes, stirring every 5 minutes, until edges of leaves are crispy. Serve immediately.
