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.
3 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt
1 garlic clove, thinly sliced
10 ounces kale, stems removed and chopped
1 teaspoon sherry vinegar
How to Make It
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.
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.
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I'm not a big kale fan but I really like this recipe. I've made it a couple time and found I need to cut back on the cook time (burnt a batch to ash). Even my kids liked this one (and they hate kale). This is part of our regular veggie rotation now
Not horrific, but not a recipe we would make again. The kale flavor was lost in this recipe - some of the pieces became "char" flavored (so my husband didn't eat it at all) and while the kale "dissolved" pleasantly on the tongue, it just tasted like salt in the end. All the garlic and vinegar flavor and especially the flavor of the kale was missing in this one. I think those that like it, like kale chips because essentially that's what this recipe makes. Quick & easy, but just "missing" flavor for us - not a recipe we will be making again.
I agree - too crispy, but still interesting. I made double portion with first four ingredients - separated them - the first I prepared as the recipe said, but only baking for 4 minutes. That was plenty. The second I sauteed for five minutes and it was way more delicious. Would make the sauteed again sans vinegar anytime with a 5-Star rating.
This was delicious and such a treat with kale! I will say that it's wonderful as-is, but even better if you sub 1/2 the olive oil with sesame oil, add some ground red pepper, and toss with seasoned rice vinegar instead of the sherry vinegar. I've experimented quite a bit, and don't recommend subbing lime juice and adding ancho chili powder (just sayin:)...