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.
- 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
- 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.Diane Morgan, Cooking Light
- Calories: 72
- Fat: 4.7g
- Saturated fat: 0.7g
- Monounsaturated fat: 3g
- Polyunsaturated fat: 0.8g
- Protein: 2.3g
- Carbohydrate: 7.1g
- Fiber: 1.4g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 125mg
- Calcium: 93mg