Garlic-Roasted Kale

Garlic-Roasted Kale Recipe
Photo: Jonny Valiant; Styling: Deborah Williams
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.

Yield:

4 servings (serving size: about 2/3 cup)
Total time: 24 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 24 Minutes

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

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

Preparation

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.

Note:

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

November 2010
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