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 Sunset

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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. 1. Heat oven to 375°.
  2. 2. Toss kale leaves in olive oil and spread in a single layer on a large sheet pan. Season with pepper.
  3. 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.

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