Very, very easy. Tastes good but had to be eaten by hand as the leaves become very brittle.
Roasted Winter Kale
Photo: Yunhee Kim; Styling: Karen Shinto
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.
Yield: 4 servings
Total:
Recipe from
More From Sunset
Recipe Time
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 167
- Calories from fat: 95%
- Protein: 0.6g
- Fat: 18g
- Saturated fat: 2.5g
- Carbohydrate: 1.9g
- Fiber: 0.7g
- Sodium: 8.1mg
- Cholesterol: 0.0mg
Ingredients
- 1/2 bunch Lacinato kale (4.5 oz.), rinsed and thoroughly dried
- 1/3 cup olive oil
- Pepper and coarse sea salt to taste
Preparation
- 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.
Note:
Note: Nutritional analysis is per serving.
Roasted Winter Kale Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American
- DIETARY CONSIDERATION: Low Carbohydrate, Low Cholesterol, Low Sodium
- COOKING METHOD: Roast
- OCCASION: Autumn
- PUBLICATION: Sunset
More Recipes for Side Dishes/Vegetables
-
Spicy Roasted Pears
Sunset -
Kale with Roasted Peppers and Olives
Real Simple -
Cranberry Roasted Winter Vegetables
Southern Living
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