Garlic-Roasted Kale

  • detailaddict Posted: 10/28/10
    Worthy of a Special Occasion

    It's recipes like this that will allow me to serve and eat more leafy greens. Different from the usual cook-with-fatback-and-douse-with-vinegar, it's simple, elegant and definitely not boring. I served this alongside CL Pork and Gorgonzola Stuffed Chicken Breasts (9/10) and whole-grain orzo. I would serve this to company and will be adding more kale to our "green vegetable" rotation!

  • snoopy66 Posted: 11/15/10
    Worthy of a Special Occasion

    I did not think much of kale before trying this recipe. It is so easy and delicious! It comes out crispy and light, with nice garlic flavor. I didn't add the vinegar. Couldn't help eating it right off the pan. Every time I get kale in my CSA package I make this the same night.

  • Mamacooksalot Posted: 03/11/11
    Worthy of a Special Occasion

    What a great way to make Kale! Had my concerns when I first stirred, as it did not look promising. But letting it roast to crispy, then splashing with vinegar - delicioso! Even my husband thought it was great. Definitely recommend. Cooked as per recipe, no subsititutions necessary, but would be easy to change it up.

  • SJane1 Posted: 11/03/10
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    I've done this twice now and found the cooking times too long. After the first 7 minutes they were done. My kale hating husband thought they were pretty good.

  • chalutta Posted: 03/21/11
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    Yum! Crispy and salty, with a dash of vinegar, this hardly seemed like it should be as healthy as it is! Very easy too. Move over french fries :)

  • CvilleLigers Posted: 12/27/10
    Worthy of a Special Occasion

    This is my new go-to recipe for a green side dish -- it's perfect with so many things and it's quick and easy. (I've served it pasta and chicken so far.) I agree that the recommended cook time is too long, and usually cook it for 10 minutes total. I replaced sherry vinegar with red wine vinegar and added extra garlic. Yum!

  • mandofan Posted: 05/01/11
    Worthy of a Special Occasion

    This is pretty good. I agree with CL's recommendation: serve it immediately. This won't reheat well. The kale does get really crispy which makes for a unique texture to a green that is usually boiled. Also, it will shrink a great deal, so don't fret if it seems to be overcrowding your jelly roll pan. Hah! Just realized I forgot to add the vinegar. Honestly, it's really tasty right out of the pan. Also, I used a bag of pre-chopped kale and think that the stems don't do quite as well in this recipe. It may be worth getting loose kale and removing the stems, as per the recipe. Also, I think the recipe would have worked ( at least in my oven) at about six minutes and four minutes, but will need to do it again to confirm.

  • VJCB13 Posted: 06/20/11
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    We just joined a CSA... and I've been researching recipes for the large amounts of kale we received. My husband LOVED this recipe and said: "I hope we get more kale next week!"

  • MLSMN1 Posted: 08/27/11
    Worthy of a Special Occasion

    First recipe with kale...loved it! Crunchy, great ffavor. Served with argentinean pork (sept 2011)...good combination

  • LisaMc1061 Posted: 01/19/12
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    Really good, didn't add the vinegar because it was so good when I tasted it right out of the oven.

  • SusanCinNC Posted: 01/21/12
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    I followed the directions, but it seemed overcooked and was not good. Don't think I will try this again.

  • ChezMojos Posted: 03/03/13
    Worthy of a Special Occasion

    Followed gatewaycook's suggestion for modification and used a little sesame oil with red pepper flakes and finished with rice wine vinegar. it was really good! Definitely will make this again.

  • GatewayCook Posted: 03/02/13
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    This was delicious and such a treat with kale! I will say that it's wonderful as-is, but even better if you sub 1/2 the olive oil with sesame oil, add some ground red pepper, and toss with seasoned rice vinegar instead of the sherry vinegar. I've experimented quite a bit, and don't recommend subbing lime juice and adding ancho chili powder (just sayin:)...

  • Kenwood2105 Posted: 08/26/12
    Worthy of a Special Occasion

    I love this recipe! I have been trying to find a kale recipe my kale-averse husband would tolerate, and this is the one. I especially love how quick and easy this is to prepare with convenient, pre-washed baby kale. I made a 1/2 recipe, which is exactly 1 5-ounce carton of baby kale. I added the garlic, salt and oil into the kale carton so that I didn't even need to use a mixing bowl. I only cooked for 7 minutes on a pre-heated jelly roll pan, and seasoned with cider vinegar. Turned out great, and I'm making it a second time tonight.

  • JenniferM Posted: 02/21/13
    Worthy of a Special Occasion

    Love this! My kids love it, too, and call these "kale chips". I have made it several times and never added the vinegar...it is pretty good without that last touch.

  • Acbefg Posted: 06/21/13
    Worthy of a Special Occasion

    Shocked how good this. I don't care much for kale, but this is outstanding.

  • jaguar28 Posted: 04/27/13
    Worthy of a Special Occasion

    I agree - too crispy, but still interesting. I made double portion with first four ingredients - separated them - the first I prepared as the recipe said, but only baking for 4 minutes. That was plenty. The second I sauteed for five minutes and it was way more delicious. Would make the sauteed again sans vinegar anytime with a 5-Star rating.

  • kherman Posted: 04/07/14
    Worthy of a Special Occasion

    I must have done something wrong. I think it's burnt as opposed to crispy. I wouldn't put it in an oven over 400, and really watch it.

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