Oven Roasted Kale

chx-school-004‘Tis the season for leafy greens, and kale is one of the healthiest available!  Kale is in the cabbage family and is high in vitamins A and C, folic acid, iron, and calcium.  In general, it is often boiled or sauteed, but by roasting it in the oven, you end up with something delicious and entirely different.

Now, before you stop reading, please hear me out on kale!  The first time a friend told me about oven roasting kale, I admit I was a little skeptical.  My experience with kale was limited to my waitressing days during grad school when I was required to cover the crushed ice on the salad bar with wilted leaves of kale to make it look “pretty”.  Ew.  After that, the thought of eating the stuff was just not appealing.   When a second friend told me about oven roasting kale, I figured I had no choice but to try it myself.

Well, I’m sorry I didn’t listen the first time—because this dish is fantastic!  It is delicious and crispy—almost like a veggie chip!  Just be careful to go easy on the oil—- less is better in this case.  If you put too much, the kale will not crisp up and while still tasty, will have an entirely different texture. 

Thanks to Roni, Ruth and Melanie  for getting me on the kale bandwagon!

Oven Roasted Kale

Serves 4

1 large bunch kale, washed and thick stems removed

1 teaspoon (or less) olive oil

salt

Preheat the oven to 375 degrees.

Roughly chop the kale leaves into medium sized pieces and place on a large baking sheet.  Drizzle with olive oil  and toss to combine.

Roast approximately 15-20  minutes or until leaves are crispy and season liberally with salt (I like a coarser grind).  Serve immediately.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

 

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3 Responses to “Oven Roasted Kale”

  1. Sarah S. Says:

    Th is sounds great — I think of kale as bitter — no so, though, huh?

    • Tracy Says:

      I really urge you to give it a try! I thought the same thing, but even my kids liked it, so no, I wouldn’t describe it as bitter. Just make sure you use a very small amount of oil and a healthy amount of salt. My friend described them as being addictive like potato chips!

  2. Julio Basch Says:

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