Oven-Roasted Kale

Oven-Roasted Kale

Serves 4 as a side dish

You'll be surprised how easy and tasty this kale preparation is. Andrea from Chapel Hill, North Carolina, sent us this recipe with a note: "It's the only recipe I've found where the kale is not masked by other flavors or cooking methods, and it's crunchy. That makes it fun to eat, plus it's delicious." We are in complete agreement; this recipe quickly became a test kitchen favorite.

Ingredients: 
  • 2 bunches kale
  • 2 tablespoons olive oil
  • 2 large cloves garlic, minced
  • Sea salt and freshly ground black pepper
  • 1 tablespoon toasted sesame seeds
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Method: 

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, garlic, salt and pepper in a large bowl. 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 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Sprinkle with sesame seeds before serving.

Nutritional Info: 
Per Serving:100 calories (80 from fat), 9g total fat, 1.5g saturated fat, 0mg cholesterol, 160mg sodium, 5g carbohydrate (2g dietary fiber, 0g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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