Garlic Roasted Kale

Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.

Photo by Kristen W.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 3 1/2

    teaspoons extra-virgin olive oil

  • 1/4

    teaspoon kosher salt

  • 1

    garlic clove, thinly sliced

  • 10

    ounces kale, stems removed and chopped

  • 1

    teaspoon sherry vinegar

Directions

1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes. 2. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender. 3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

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