Lightly seasoned with olive oil and garlic, this simple but flavorful roasted kale is absolutely irresistible. The oven-roasted method gives the kale deliciously crispy edges, brings out its natural sweetness, and turns it into a tasty side dish fit for holidays or anytime.
What Makes This Recipe So Good
- Oven-roasted kale is maybe the best way to enjoy kale. It’s high on the list, at least! Unlike sautéeing, the roasting method makes the kale super tender while also giving it beautifully crisp edges. If you like sautéed kale and kale chips, you’ll love roasted kale!
- The cooking process couldn’t be easier. Roughly chop the kale, wash it and dry it really well, season it, then spread it out on a sheet pan. Bake 10 minutes, stirring at least once so it doesn’t burn, and enjoy!
- Feeding a group with a variety of dietary needs? Go with roasted kale. It’s naturally low calorie, low carb, keto, paleo, Whole30, dairy free, gluten free, vegetarian, and vegan. On top of all that, it’s just nutritious in general, earning itself a superfood label thanks to all its vitamins and nutrients.
- This method works for any kind of kale. Whether you prefer curly kale (green or red) or lacinato kale (also called Tuscan or dinosaur kale), it’ll work the same. Curly kale is a little more peppery and sort of bitter, while lacinato is a little sweeter, but overall the taste is similar, so don’t stress if you can only find one type.
- To get crispy edges, you’ll need to make sure the kale is dried really well before tossing it in the oil. If it isn’t, it’ll mostly steam in the oven instead of roasting. A salad spinner is the best tool to dry kale, but if you don’t have one, that’s ok. Just spread the wet kale out on paper towels or a clean dish towel, blot them gently to remove all the extra moisture, then let the kale air-dry for about 30 minutes.
- We’re aiming for roasted kale here, not kale chips, so be careful not to overcook it. Pay attention when you take it out of the oven to stir it. You’ll see the kale shrink and the edges get crispy, but as soon as you see a little brown it’s time to stop cooking. Overcooked kale can taste a little bitter and end up tough, so you definitely want to avoid that.
More Delicious Oven-Roasted Recipes
- Oven-Roasted Brussels Sprouts with Bacon
- Roasted Fingerling Potatoes
- Roasted Cauliflower Steak Recipe
- Cheesy Roasted Asparagus
- Roasted Air Fryer Carrots
- 2 medium bunches kale curly or Tuscan, approximately 12 ounces
- 2 tablespoons olive oil
- 2-3 cloves garlic minced, or ¼ teaspoon garlic powder
- salt to taste
- freshly ground black pepper to taste
- Cutting board
- salad spinner
- Large bowl
- Large baking sheet 2 if needed
- Tongs or wooden spoon
- Preheat oven to 400° Fahrenheit. Adjust oven racks as needed so one rack is positioned in middle of oven.
- With sharp knife, cut kale leaves away from stem. Discard stem. Loosely stack or roll kale leaves, then roughly chop kale into medium-to-large pieces.
- Transfer chopped kale to salad spinner. Rinse kale thoroughly under running water. Drain well, then spin kale in salad spinner until completely dry. If necessary, spread kale leaves out on paper towels and pat dry.
- Transfer kale to large mixing bowl. Add olive oil, garlic, salt, and pepper. Toss ingredients until kale is completely coated with oil and spices.
- Transfer kale onto baking sheet and spread pieces out into one even layer. Divide kale between 2 baking sheets as needed depending on size of pans and amount of kale.
- Place baking sheet on middle rack in preheated oven. Cook 5 minutes, then remove baking sheet from oven and carefully stir kale with tongs or wooden spoon. Return baking sheet to oven and cook another 3 to 5 minutes or until kale is wilted with crisp edges.
- When kale is crispy, remove baking sheet from oven. Transfer kale to serving bowl or plate and serve immediately.
- Storage: Leftover roasted kale can be refrigerated in an airtight container up to 1 week.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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