I picked up some beautiful looking kale at the farmer’s market the other day. .
I still remember the first time I had kale. It was around this time about 6 years ago. It came in my weekly CSA and I had no clue what to do with it. There was a ton of kale in that box. I could have probably made 3 meals worth of kale.
I have come a long way since that day, but my favorite way to prepare kale is still the way I made it that first time – a simple oven roasted kale. You come out with some lovely crispy kale. It’s a perfect side dish to any meal and so easy to make!
Oven Roasted Kale
Ingredients:
1 bunch of kale – around 5 “stalks”
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. freshly ground pepper
3 tsp. chopped garlic
Directions:
Preheat oven to 375.
Wash the kale and trim the tough stems off. Cut in whatever size you like.
Spread the kale on a baking sheet.
Sprinkle with the olive oil, garlic and spices.
Bake for around 15 minutes. Check on it at around 10. The edges of the leaves will get crispy and will darken.
Enjoy!
About Hindy Garfinkel
Would you believe I STILL haven’t had kale?!? I’m putting this recipe on my list of things to make very soon!
You definitely need to pick up some kale and try it! I love fall veggies. Kale is also wonderful in soups and stews. I am posting a stew recipe soon – even my picky 10-yr-old loves it!
This is one of my favorite recipes – so healthy, light and flavorful!
I had this last night, but I oversalted it a bit, I got this wonderful salt blend from my sister in law’s trip to Hawaii it was so good on the kale.
I have used a Himalayan pink sea salt that I got from Trader Joe’s and have also done this with the TJ’s smoked salt. The smokiness is a great flavor on the crispy kale.
Yum! I love baked kale! It is especially good sprinkled with toasted sesame seeds before baking.
Never thought to add sesame seeds to the mix! I’ll try it next time.