Description
Roasted kale is a tasty, easy side dish! Baked until tender and crispy at the edges, it’s quick to make and a total crowd pleaser.
Ingredients
Scale
- 2 small/medium bunches (about 12 ounces) Tuscan kale*
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- Fresh ground black pepper
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper (or two if you’re doubling the recipe). Chop the kale. In a large bowl, mix the kale with the olive oil, garlic power, kosher salt, and black pepper. Place the kale leaves onto the baking sheet in a single layer.
- Place the baking sheet in the oven and roast for 5 minutes. Remove the tray, stir and roast another 2 minutes. Remove the tray one more time, stir, and roast 2 minutes more until wilted and crispy on the edges. Eat immediately, or you can refrigerate up to 1 week and add to meals throughout the week.
Notes
*Substitute curly kale if you’d like, but we like the flavor and texture of Tuscan kale best. For curly kale, go by the weight (not the bunch size). This recipe is easy to double: simply use 2 baking sheets for the kale.
- Category: Side Dish
- Method: Roasted
- Cuisine: Vegan
- Diet: Vegan
Keywords: Roasted kale