Oven-Roasted Kale

"Crunchy kale as a side dish. . .a top rated recipe from Whole Foods. A super fast way to get your family to eat a super food!!!"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Boomette photo by Boomette
photo by mersaydees photo by mersaydees
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
25mins
Ingredients:
6
Serves:
4
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ingredients

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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

  1. We gave it a try, but it tasted like grass with garlic!
     
  2. 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!
     
  3. 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!
     
  4. My daughter loved it, fun texture and great taste. My husband hated it, until I added it to a hearty soup, then he loved it. Great way to use such a vitamin packed vegi by changing the texture. Thanks, Laura
     
  5. Pretty good, simple, and something different to do with kale. It is easy to overdo the salt so watch out. Thanks for sharing the recipe!
     
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Tweaks

  1. 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!
     

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