Roasted Kale with Preserved Lemons

Notes: Salty, tart preserved lemons, a staple of North African cooking, are sold in many specialty food stores and markets that stock Middle Eastern or Mediterranean ingredients.
Makes 6 servings


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1 1/4 pounds dinosaur or curly green kale (about 2 bunches), rinsed
2 tablespoons olive oil
Salt and pepper
3 tablespoons chopped preserved lemons (see notes) or 1 tablespoon slivered lemon peel


1. Tear kale leaves away from tough center stems; discard stems. Cut kale into 2-inch pieces and place in a large bowl. Add oil and sprinkle lightly with salt and pepper; mix well to coat. Spoon into a 9- by 13-inch baking dish (kale will fill dish).

2. Bake in a 450° regular or convection oven, stirring occasionally, until top pieces of kale are crisp and remaining are tender to bite, 20 to 25 minutes. Stir in preserved lemons or lemon peel and spoon into a bowl. Serve hot or at room temperature.

Created date

May 2004

Nutritional Information

Calories 69
Caloriesfromfat 64 %
Protein 1.9 g
Fat 4.9 g
Satfat 0.7 g
Carbohydrate 5.9 g
Fiber 1.3 g
Sodium 218 mg
Cholesterol 0.0 mg