Roasted Kale Recipes

Steps:

• Preheat the oven to 250 degrees F.
• In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
• Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.

Steps:

• Preheat oven to 375°F
• Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again.
• Toss with olive oil and garlic in a large bowl. (I actually put it all in a ziplock and shake it around really good).
• Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
• Bake for 10-15 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.
• Sprinkle with sesame seeds and a little sea salt before serving. NOTE: Taste before you put salt on it, as kale as a bit of a tangy/salty flavor already. It is VERY easy to overdo it with the salt in this recipe.

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it's okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.
• Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.
• Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet.
• Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately.

Steps:

• Preheat oven to 400ºF.
• In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
• In a small bowl, mix garlic paste with olive oil and pepper.
• Toss vegetables in the olive oil mixture, coating thoroughly.
• Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
• In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
• Cook for about 10 minutes, stirring frequently.
• The kale should be wilted, and water evaporated.
• Mix the roasted vegetables with the kale and serve hot.

Steps:

• Heat oven to 325ºF.
• Remove and discard ribs from kale leaves. Tear each leaf into 5 or 6 pieces; place in medium bowl. Add oil; mix lightly.
• Spread kale evenly onto 2 parchment-covered rimmed baking sheets.
• Combine remaining ingredients; sprinkle half evenly over kale.
• Bake 14 min. or until kale is crisp, turning and sprinkling with remaining sunflower kernel mixture after 7 min. Cool completely.

Steps:

• Preheat oven to 400 degrees. Toss kale, raisins, and garlic with oil and salt. Spread on a baking sheet and roast until kale darkens slightly and raisins plump up, about 12 minutes. Add salt and pepper to taste.