Rating: 4 stars
31 Ratings
  • 1 star values: 2
  • 2 star values: 2
  • 3 star values: 3
  • 4 star values: 10
  • 5 star values: 14

Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands.

Diane Morgan
Recipe by Cooking Light November 2010

Gallery

Jonny Valiant; Styling: Deborah Williams

Recipe Summary

total:
24 mins
Yield:
4 servings (serving size: about 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.

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  • Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

  • Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

72 calories; fat 4.7g; saturated fat 0.7g; mono fat 3g; poly fat 0.8g; protein 2.3g; carbohydrates 7.1g; fiber 1.4g; cholesterol 0mg; iron 1.2mg; sodium 125mg; calcium 93mg.
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