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Roasted Winter Kale

Photo: Yunhee Kim; Styling: Karen Shinto
Total time 15 mins
Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale") is a little crisper when roasted than ordinary kale, and its shape looks prettier on the plate. Flavor-wise, though, regular kale would be just fine to use. Serve the kale on its own as a snack, or as part of a composed plate with Calvados Pan-Fried Pork Chops and Spicy Roasted Pears.


  • 1/2 bunch Lacinato kale (4.5 oz.), rinsed and thoroughly dried
  • 1/3 cup olive oil
  • Pepper and coarse sea salt to taste

Nutrition Information

  • calories 167
  • caloriesfromfat 95 %
  • protein 0.6 g
  • fat 18 g
  • satfat 2.5 g
  • carbohydrate 1.9 g
  • fiber 0.7 g
  • sodium 8.1 mg
  • cholesterol 0.0 mg

How to Make It

  1. Heat oven to 375°.

  2. Toss kale leaves in olive oil and spread in a single layer on a large sheet pan. Season with pepper.

  3. Roast 10 to 13 minutes, or until crisp, turning over halfway through. Remove from oven and sprinkle with salt and more pepper.

Cook's Notes

Note: Nutritional analysis is per serving.