How to Roast Kale

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Kale is one of those ingredients that makes you say, "ehh," the universal sound of ambivalence. If kale gets any attention, it's because someone still appreciates a well-braised green when they see one, or a food runner at a casual-themed restaurant dropped some on your plate before he brought it to you. But there's a whole other side to kale few take advantage of, and the way there runs through the oven. Oven-roasting puts kale in a different context, giving it the crispy makeover it deserves. A replacement for potato chips it's not, but roasted kale will make you look at this cabbage differently.

Things You'll Need

  • Paper towels or a lettuce spinner
  • Kitchen knife
  • Mixing bowl
  • Olive oil
  • Cookie sheet
  • Spatula
  • Kosher salt
  • Freshly ground black pepper
  • Rinse the kale and pat it dry with paper towels or dry it in a lettuce spinner. You want the kale as dry as you can get it before you put it in the oven. Heat the oven to 425 degrees Fahrenheit.

  • Trim the thick stems from the kale with a kitchen knife and discard, then place the leafy remainder in a mixing bowl. Drizzle the kale with olive oil and massage it in with your hands.

  • Spread the kale out in an even layer on a cookie sheet. You don't have to space the kale leaves apart, they can overlap slightly. Place the kale on the middle oven rack.

  • Roast the kale until crisp, about 12 minutes. Separate any clumped leaves with a spatula after about five minutes of roasting. Remove the kale from the oven.

  • Season the kale to taste. Fresh kale only needs a few cracks of black pepper and some coarse kosher salt to really shine.

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