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.
Ingredients
- 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
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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.
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Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.
NUTRITION INFORMATION
- calories 72
- fat 4.7 g
- satfat 0.7 g
- monofat 3 g
- polyfat 0.8 g
- protein 2.3 g
- carbohydrate 7.1 g
- fiber 1.4 g
- cholesterol 0.0 mg
- iron 1.2 mg
- sodium 125 mg
- calcium 93 mg
I absolutely love kale fresh from the oven! Yummmmm :))))
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Hi Iamwright! Love the Garlic-roasted Kale!!
Thank you for liking our Yummy Monday.on Got us Fit! (goddess fit)
Would love to help post your Lavender-Honey Iced Latte on our blog and direct people to you as well.
xo,
Jodi
CEO/Founder Goddess Fit
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