Garlic-Roasted Kale

Garlic-Roasted Kale Recipe
Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.
4 servings (serving size: about 2/3 cup)

Ingredients

+ Add To Shopping List
3 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1 garlic clove, thinly sliced
10 ounces kale, stems removed and chopped
1 teaspoon sherry vinegar

Preparation

Total: 24 Minutes

1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.

2. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Created date

October 2010

Nutritional Information

Calories 72
Fat 4.7 g
Satfat 0.7 g
Monofat 3 g
Polyfat 0.8 g
Protein 2.3 g
Carbohydrate 7.1 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 125 mg
Calcium 93 mg