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Garlic-Roasted Kale

Photo: Jonny Valiant; Styling: Deborah Williams
Total time 24 mins
Yield 4 servings (serving size: about 2/3 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.