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Roasted Kale with Preserved Lemons

Yield Makes 6 servings
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.


  • 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

Nutrition 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

How to Make It

  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.