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Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
Place the torn kale pieces in a large mixing bowl. Drizzle with the olive oil, lemon juice, and lemon zest, then add the minced garlic, turmeric, and sea salt. Toss thoroughly with your hands until every piece is evenly coated.
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