Roasted Kale
I'm nuts about leafy greens. Turnip, mustard, collard, chard. Bring 'em on.
But I didn't know until recently that I could roast kale. I'd only had it long-stewed.
The difference in the techniques is something of a revelation. Especially because the leaves get a little crunchy. Wow. I've now been making it this way for months.
Best of all, it's so easy. Here's how:
First, preheat the oven to 375F or even 400F for a quicker roast (190C to 200C).
As the oven comes up to the right temperature, wash the kale leaves and stem them. No need to take out every vein, just the fibrous center ones. Then chop the leaves each into four or five pieces.
How much kale? Depends on how much you want to make. I use about one bunch from the supermarket for every two servings. Maybe 5 to 6 leaves per person.
Place the kale in a large roasting pan and drizzle with olive oil. Shove the pan in the oven and roast for 10 minutes.
Use tongs to toss the leaves, then let them roast for another 5 minutes. You'll notice they're already starting to get crisp, particularly if the oven's at the higher temperature.
Now it's just a matter of how crunchy you want them. But from now on, toss them fairly often. Maybe 6 or 7 more minutes, tossing two or three times? Or longer for more crunch.
That's it. Take them out and sprinkle them with salt and pepper while hot. You're good to go. And you've got a wonderful side dish--especially as I used it the other night, a bed for my strange Roasted Aloo Matar Edamame (which you can find here).
kale, roasted kale
Reader Comments (6)
Enlightenment! I didn't know you could roast kale either, and we've been growing cavolo nero in our yard this year. WIll give this a go, thanks Mark!
Revelatory! Why is this not a more popular way to cook kale?
Celia and Casey: Wait until you get the crunchy bits! When you stir it occasionally with tongs, you'll hear it crunch. Just thinking about it makes me sort of nuts!
M.
Do the same with broccoli rabe! Add a few squeezes of lemon and a sprinkle of red pepper flakes. Great by itself or with pasta.
I fell in love with kale last year. Have you ever made kale chips? So easy and super delish. I have a recipe (if you can call it that) here: http://preppypinkcrocodile.blogspot.com/2010/02/kale-chips-take-two.html Enjoy!
delicious! i frequently pile a bunch of chopped kale leaves (prepped as in your recipe above), some sliced yukon gold and sliced white onion in a large roasting pan, top it with whole chicken legs and roast it. some of the kale is fantastically flavored with the chicken drippings, and some of it is crispy crunchy. talk about comfort food! i actually think i'll make your kale-only version for a thanksgiving side. yum, thanks!!