Oven-Roasted Kale
photo by Bonnie G #2
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 2 bunches kale
- 2 tablespoons olive oil
- 2 -3 large garlic cloves, minced
- sea salt
- fresh ground black pepper
- 1 tablespoon toasted sesame seeds
directions
- Preheat oven to 375°F
- Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again.
- Toss with olive oil and garlic in a large bowl. (I actually put it all in a ziplock and shake it around really good).
- Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
- Bake for 10-15 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.
- Sprinkle with sesame seeds and a little sea salt before serving. NOTE: Taste before you put salt on it, as kale as a bit of a tangy/salty flavor already. It is VERY easy to overdo it with the salt in this recipe.
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Reviews
-
Really great. I learned from Whole Foods that kale has an ANDI (Aggregate Nutrition Density Index) of 1000, its top rating. So I tried this recipe and it was fantastic. I cut off all the ribs, including those on the inside. This is only my second time cooking kale, so I wasn't sure how far I needed to go. I added sea salt for excellent results. Will be making kale like this all the time now. Thanks!
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Utterly stupendous way to make kale! Love it! I like to eat kale steamed most of the time or with a little olive oil and spices, this was a different and fun way to eat it because the texture really changes. Cutting the ribs off is a must, I left a few on and they were tougher to chew through. I used black sesame seeds for a nice exotic flavor, and since I am watching salt intake I skipped using salt during the bag-n-shake step and just put on a light sprinkling of kosher salt before I popped it in the oven, all I needed was about 15 minutes. Will definitely make over and over! Made belatedly for our VIP in Veggie Swap 24!
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Tweaks
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I used my hands to run the leaves off the kale into a colander directly for washing. Then I roughly chopped the kale. Tossed minced garlic, salt, black pepper, and a teaspoon of whole grain dijon mustard with the kale in a large bowl. Baked at 375 for 10 minutes. The kale was perfect and Oh-my-god the dijon was the perfect addition. Thank you for your recipe! Note: I highly recommend getting a vegetable spinner to save paper towels!
RECIPE SUBMITTED BY
januarybride
Saint Louis, Missouri