Reviewed: Jun. 8, 2010

FREAKING AWESOME! I have to eat a lot of greens due to my being fairly anemic, and this was an easy way to do it. I used 2% cheddar and even the HUBS loved it (though can't say I was able to get my daughter to pop some in her mouth!)

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Reviewer:

ShelleySargent

Cooking Level: Intermediate

Reviewed: Jun. 21, 2010

Lordy, this was gooooood!!! And so simple! Gives the old saying "less is more" a definite exclamation point! Didn't have kale on hand so I used spinach instead, and it was wonderful. Going to make it again (and again!) when I find some kale.

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4 users found this review helpful

Reviewer:

SchmecktGut

Cooking Level: Expert

Reviewed: Jul. 14, 2009

Oh my gosh! I was so shocked at how good this was. I forgot to spray the pan, so I added a little olive oil to the top. I was skeptical, so I only made half of the bunch of kale, but immediately went back to make more. Sooooo good.

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55 users found this review helpful

Reviewer:

JIVEY1

Reviewed: Nov. 7, 2009

So easy and so good! Thank you for a great and quick way to use up all of the Kale from our CSA.

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Reviewer:

THATISSO8

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 2, 2010

This recipe was fantastic. I couldn't really follow amounts and don't know what a bunch of kale is as I just had a big bag of prewashed so I just barely covered the baking sheet I used with the kale and then sprinkled it with enough cheese to glue it together. I did watch it rather carefully towards the end and waited until it was a nice golden brown before removing it from the oven. A bit longer then the 10 minutes in the original recipe. I'm sure everyone's ovens are different and that should be taken into account. This is a great way to get nutritous greens into kids. This definitely is a do-over recipe for me. Can't wait to play with the ingredients a bit too, parmesan, different spices, etc. Thanks for a great recipe.

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14 users found this review helpful

Reviewer:

ANNIE LAWRENCE

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Potsdam, New York, USA

Reviewed: Feb. 8, 2010

Totally delish!! I used walnut oil on it and topped it with Wensleydale, Red leicester and a bit of parmesan. I also drizzled the juice of a quarter lemon over the top and sprinkled with a bit of salt. Fabulous recipe!!

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Reviewer:

texyemma

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Glasgow, Lanarkshire, Scotland, U.K.

Reviewed: Mar. 6, 2010

Love this recipe! So easy to make and a very delicious way to have more dark green leafy veggies.

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Reviewer:

Denise L

Reviewed: Apr. 11, 2010

Surprisingly delicious. Even my 11 year old loved it. I sprinkled sea salt, pepper and garlic powder over chopped kale leaves then topped with a mix of shredded jack/colby and mozzarella cheeses. I used a plastic box of precut kale, which filled one baking sheet after I chopped it up. I used probably a cup of cheese sprinkled on top. Absolutely yummy!

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15 users found this review helpful

Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jun. 8, 2010

Wow! These were delicious. I added garlic powder and sea salt and just lightly sprinkled with cheese. My husband does not like kale but I had him try these and he loved them. We will definitely be making these again!

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Reviewer:

christine cooks

Cooking Level: Intermediate

Reviewed: Jun. 21, 2010

I made this tonight, an donly made about half of it. It was very good! I may not have baked it long enough cause it wasn't really "Crispy". I was afraid I would burn it. Limp but very good anyway!

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2 users found this review helpful