Preparation time: 5 minutes
Cooking time: 45 minutes
Servings: 6

Ingredients:

Wash 1 large cabbage, 1 tablespoon, dry, and scoop out. Extra virgin olive oil
Chopped parsley
Squeeze the lemon juice
Cayenne pepper (just a pinch)
A pinch of soy sauce

Directions:

Tear kale from the stem into palm-sized pieces in a large bowl. Sprinkle with
chopped parsley, olive oil, soy sauce, a little lemon juice, and a very small
pinch of cayenne pepper. Discard with salad tongs or fork and cover all the
leaves.
If you own a dehydrator, turn it on at 118 F, spread the kale on a sheet of the
dehydrator and leave it there for about 2 hours.
When you cook them, place parchment paper on a baking sheet. Arrange the
kale bed and spread it a little to make sure the cabbage is roasted evenly—
Cook for a maximum of 10-15 minutes at 250F.

Nutrition:

Calories: 186 kcal
Protein: 9.31 g
Fat: 12.74 g
Carbohydrates: 11.37 g