Serve over mixed greens, steamed couscous, or on toasted sourdough bread for a fish sandwich.
Yield: 4 servings (serving size: 1 salmon fillet and 1/4 cup relish)
1 bunch kale
1 tablespoon olive oil
1 teaspoon sea salt or seasoning salt
To prepare
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.