Roasted Kale

You know how I roll…I make stuff, take pictures and show you.  I make roasted kale all the time though and have never bothered to show you.  Why?  Because it’s crazy silly and pretty boring.  But…it’s a yummy side dish and snack and since it’s in my house all the time, it should be in yours too.
Shopping List
1 bunch of kale, washed and dried
Extra Virgin Olive Oil (EVOO)
Salt and Pepper (I use Kosher salt but you don’t have to)
Preheat oven to 400 degrees.
Tear your kale into big pieces and place on a foil lined baking sheet.  Drizzle with EVOO and add a liberal amount of S&P.
Roast in the oven about 15 minutes.
Add a little more salt to the hot kale once it comes out of the oven.
That’s it.  Crazy simple, right?  I do a lot with my roasted kale.  I eat it plain with salsa or hummus…I serve it along side fish as a side dish…and I stir it into soups and stir-frys.  It keeps in the fridge up to 5 days, so make a bunch and add a little bit to all of your meals throughout the week.  Simple, easy and healthy…now you really can’t beat that.  (Ok…a whoopie pie beats roasted kale…but you can’t serve a whoopie pie along side fish…well, I do but I probably shouldn’t…)

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  • Danielle @ Clean Food Creative Fitness January 10, 2013 at 12:46 pm

    This is one of my favorite snacks ever! and such a great way to get extra greens in. I would have never thought of storing it for the week though. Great tip!

  • Sheaffer {Pinterest Told Me To} January 10, 2013 at 12:50 pm

    Totally laughed out loud when reading this! Last time we went to my parent's house, she had a yummy kale salad with dried cranberries, pomegranate seeds, feta, pecans….YUM! Anyway,it made me realize that I like kale. I will be trying this recipe for sure!

  • Anonymous January 10, 2013 at 2:59 pm

    What type of kale do you use? I noticed that the type really makes a big difference. Lacinato is great for salads and eating raw, but I don't think it would roast well so I was wondering which kind is best for this recipe?

  • Mix and Match Mama January 10, 2013 at 4:36 pm

    I've never roasted a kale I didn't like but Scots and Tuscan are great types!

  • Tiffany January 10, 2013 at 7:15 pm

    We eat this all the time! One of our favorites, and a big hit with Brazilians so it is husband approved. (Brazilians eat kale all the time, I never even knew what it was until I was an adult and married one :P) Sometimes I add some chopped garlic to it. PERFECT!

  • AmyJo January 11, 2013 at 4:44 am

    I'm going to try this again. I did it once and the edges burned before it was crispy. I think my pieces were too small or maybe my temp was wrong. I'm adding kale to my grocery list now! Thanks!

  • Kitten January 14, 2013 at 1:51 pm

    You've got to try it with cumin. Tex Mex kale? Yum!

  • Lorri Barnett January 20, 2013 at 4:13 pm

    I made this this morning and I'm surprised how yummy it is. I did put a little too much salt on and burnt it a little, but for a first go, its not bad. I baked the stems separately and they were delicious too!

  • Anonymous March 19, 2013 at 3:32 pm

    Made this last night using kale I bought at Trader Joe's (it was already cleaned and chopped). Delicious! Even my very picky 3 year old ate it.i

  • Ange Greer January 28, 2015 at 11:31 pm

    When I baked it (for not even 10 minutes) the edges of the kale started to go brown. Is that normal….or is that at the point of being burned? Also, I found some pieces were crunchy and others were soft (from the oil)….I feel like I am doing it all wrong! Tasted great though. I am a newby to kale, so pointers would be much appreciated : )

  • Mix and Match Mama January 28, 2015 at 11:33 pm

    Yes, roasted kale does get all crispy. If it's not cooking evenly, spread it out more across your pan and don't have it overlapping. Enjoy!

  • Allie April 5, 2015 at 5:14 pm

    How do you kids feel about roasted kale? Curious if it's something the little people like to enjoy as well