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Photo: Jonny Valiant; Styling: Deborah Williams Photo by: Photo: Jonny Valiant; Styling: Deborah Williams

Garlic-Roasted Kale

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.

Cooking Light NOVEMBER 2010

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

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.

Nutritional Information

Amount per serving
  • 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
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Garlic-Roasted Kale Recipe

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