By now, I’m sure everyone knows that kale is one of the world’s healthiest foods. It’s been called one of the most nutrient dense vegetables, and offers up more than a days worth of most vitamins. So if that isn’t enough to get you to try kale, perhaps this recipe will.
In my own quest to eat healthier, I tried this recipe for roasted kale a friend gave me. First, I have to admit that I like kale, but have used it mostly in salads and smoothies. Yes, it’s a bit tough and it can be bitter. But, just by rubbing clean kale leaves with a bit of olive oil and roasting with a little salt and garlic powder, you transform kale into a tender but crispy, non-bitter and delicious vegetable dish! It is so easy, I don’t know why I didn’t try this sooner! This has become one of my go-to kale dishes, and, if you dress it up a bit with toasted sesame seeds or sliced almonds, it’s fancy enough for company!
1 or 2 bunches green kale, stems removed and roughly chopped
2-4 T extra virgin olive oil or garlic oil
Kosher, Celtic or Table salt
Preheat oven to 425° F and position oven racks on top and lower third of oven. When oven is heated, place ungreased sheet pans in oven for 5 minutes.
While waiting for oven to heat, wash and dry kale. Remove thick stems and chop kale into large sections.
In a large bowl, rub extra virgin olive oil or garlic oil into kale leaves.
Remove preheated pans from oven, and pour kale on them. Sprinkle with garlic powder (if you haven’t used garlic oil), then lightly with salt.
Roast for seven minutes. Remove. Kale should be crispy on edges.
Transfer kale to a bowl orplates. Serve and enjoy!
I was overwhelmed by how good this simple recipe was. I admit, a bowl of this could be my entire dinner! Feel free to dress this with a vinaigrette or dressing if desired. I found it to be excellent just with olive oil, and am sure it would be stellar with garlic oil!
Until next time, wishing you all of God’s blessings, good health and happy eating!