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.

Garlic-Roasted Kale

olive oil

salt

garlic clove, thinly sliced

kale,

sherry vinegar

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.


Excellent!  Very easy and delicious.  Great way to eat healthy.

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 &amp; easy, but just "missing" flavor for us - not a recipe we will be making again.

I must have done something wrong.  I think it's burnt as opposed to crispy.  I wouldn't put it in an oven over 400, and really watch it.

Shocked how good this.  I don't care much for kale, but this is outstanding.

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.

Followed gatewaycook's suggestion for modification and used a little sesame oil with red pepper flakes and finished with rice wine vinegar. it was really good!  Definitely will make this again.

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:)...

Love this!  My kids love it, too, and call these "kale chips".  I have made it several times and never added the vinegar...it is pretty good without that last touch.

I love this recipe!  I have been trying to find a kale recipe my kale-averse husband would tolerate, and this is the one.  I especially love how quick and easy this is to prepare with convenient, pre-washed baby kale.  I made a 1/2 recipe, which is exactly 1 5-ounce carton of baby kale.  I added the garlic, salt and oil into the kale carton so that I didn't even need to use a mixing bowl.  I only cooked for 7 minutes on a pre-heated jelly roll pan, and seasoned with cider vinegar.  Turned out great, and I'm making it a second time tonight.

I followed the directions, but it seemed overcooked and was not good.  Don't think I will try this again.

Really good, didn't add the vinegar because it was so good when I tasted it right out of the oven.

First recipe with kale...loved it!  Crunchy, great ffavor.  Served with argentinean pork (sept 2011)...good combination

We just joined a CSA... and I've been researching recipes for the large amounts of kale we received.  My husband LOVED this recipe and said:  "I hope we get more kale next week!"

This is pretty good.  I agree with CL's recommendation: serve it immediately.  This won't reheat well.  The kale does get really crispy which makes for a unique texture to a green that is usually boiled.  Also, it will shrink a great deal, so don't fret if it seems to be overcrowding your jelly roll pan.  Hah!  Just realized I forgot to add the vinegar.  Honestly, it's really tasty right out of the pan.  Also, I used a bag of pre-chopped kale and think that the stems don't do quite as well in this recipe.  It may be worth getting loose kale and removing the stems, as per the recipe.  Also, I think the recipe would have worked ( at least in my oven) at about six minutes and four minutes, but will need to do it again to confirm.

Yum! Crispy and salty, with a dash of vinegar, this hardly seemed like it should be as healthy as it is! Very easy too. Move over french fries :)

What a great way to make Kale!  Had my concerns when I first stirred, as it did not look promising.  But letting it roast to crispy, then splashing with vinegar - delicioso!  Even my husband thought it was great.  Definitely recommend.  Cooked as per recipe, no subsititutions necessary, but would be easy to change it up.

This is my new go-to recipe for a green side dish -- it's perfect with so many things and it's quick and easy. (I've served it pasta and chicken so far.) I agree that the recommended cook time is too long, and usually cook it for 10 minutes total. I replaced sherry vinegar with red wine vinegar and added extra garlic. Yum!

I did not think much of kale before trying this recipe. It is so easy and delicious! It comes out crispy and light, with nice garlic flavor. I didn't add the vinegar. Couldn't help eating it right off the pan. Every time I get kale in my CSA package I make this the same night.

I've done this twice now and found the cooking times too long.  After the first 7 minutes they were done.  My kale hating husband thought they were pretty good.

It's recipes like this that will allow me to serve and eat more leafy greens.  Different from the usual cook-with-fatback-and-douse-with-vinegar, it's simple, elegant and definitely not boring.  I served this alongside CL Pork and Gorgonzola Stuffed Chicken Breasts (9/10) and whole-grain orzo.  I would serve this to company and will be adding more kale to our "green vegetable" rotation!

garlic-roasted kale

Total: 24 minutes

Servings: 3

Author : Diane Morgan

Ingredients

Instructions

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garlic-roasted kale

Total: 24 minutes

Servings: 3

Author : Diane Morgan

Ingredients

Instructions

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