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.

How to Make It

Step 1

Heat oven to 375°.

Step 2

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

Step 3

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

Chef's Notes

Note: Nutritional analysis is per serving.

Ratings & Reviews

dawngiddens's Review

December 27, 2012
Very, very easy. Tastes good but had to be eaten by hand as the leaves become very brittle.

Maggie03's Review

January 29, 2012
Great as a snack, I wouldn't serve as part of a dinner. My husband and 16 year old son don't care for it at all. I drizzle the olive oil over the kale rather than toss. It's very important that the kale is dry before roasting (use a salad spinner) or it will be soggy.

MrsKellyB's Review

February 22, 2011
The flavor was great. However, it turned out really crispy & extremely rough. Kale may just need to be left to stews in my opinion...