Roasted Kale is all 4 of my kids favorite green veggie and is one of mine as well. It barely makes it onto their plates because they eat it right when it comes out! We also use raw or roasted Kale in salads, soups, and smoothies. It is loaded with nutrients and is a regular at my house. I normally buy the typical curly kale at the store, but recently I tried Lacinto Kale (also called dinosaur kale) from our friend’s garden and it was awesome! I’m inspired to start growing it myself. Why not?
Be sure to wash and dry kale thoroughly, as it generally will always have some sort of dirt on it.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4-6 servings 1x
1–2 bunches of kale (ribs removed)
Good Olive Oil (about 1-2 TB)
Kosher Salt or Fleur de Sel
Optional: Parmesan Cheese grated
- Preheat Oven to 375° and line 2 baking sheets with parchment paper. You can cook at a lower temperature (250-300) but it will take longer.
- Pull or cut Kale leaves off of thick stem trying to keep them intact. You want nice big leaves. Put in a bowl of water and cover leaves to wash any dirt off. Pour water out
- Dry the leaves thoroughly (don’t skip this!) in a salad spinner or on kitchen/paper towel
- Put the kale back in bowl and drizzle olive oil (until moistened not drenched) and salt all over. Toss with your hands or tongs.
- Arrange kale in single layers on each cookie sheet making sure not to overcrowd.
- Put the kale in for about 5-6 minutes until leaves start crisping and flip leaves over
- Cook another 4-5 minutes until desired crispness. Be cautious as the leaves can burn quickly if not watching!
- Put Kale in a serving dish, and sprinkle Parmesan (if using) and store any extra in an airtight container
Keep an eye on the Kale as it cooks. It will burn quickly!
Store leftover Kale in a sealed plastic bag (get all air out) or container
Roasted Kale will definitely get in between your teeth. It is just part of the experience! 🙂
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