ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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.

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.