Easy Roasted Kale Recipe

Garlic Roasted Kale Ingredients

• 2 cups baby kale, chopped – These tender, smaller leaves cook up faster than mature kale and give the crispiest results with minimal prep. No need to deal with thick stems.
  • For this kale recipe, you can use the regular variety, just be sure to remove the stems and chop the leaves, after washing and rinsing.
• 2 cloves garlic, thinly sliced – Adds a savory bite that crisps up in the oven and infuses the kale with a rich, roasted aroma.
• 1 tablespoon extra-virgin olive oil – Helps the kale leaves roast evenly while adding a subtle, fruity flavor. Just a little olive oil goes a long way.
• 1 pinch kosher salt (or coarse salt), to taste – Enhances the flavor and helps draw out moisture to make those edges of leaves crisp up perfectly.
• 2 tablespoons aged balsamic vinegar – Adds a sweet, tangy depth that contrasts beautifully with the savory garlic and kale.
• Fresh black pepper (optional) – For a little added heat and complexity, freshly cracked pepper ties everything together.

Optional Garnishes:

• Sprinkle of sesame seeds – Adds a nutty crunch.
• Garlic powder – Boosts the savory factor.
• Squeeze of lemon juice – Brightens the overall flavor.
• Lemon zest – Offers a pop of citrusy aroma.
• Red pepper flakes – Kicks up the heat if you’re in the mood.

How to Make Roasted Kale

Step 1: Prep the Kale

Wash kale thoroughly using a salad spinner or rinse under cool water and dry with a clean kitchen towel or paper towel. Remove thick stems with kitchen shears or a knife. Tear or chop the kale leaves into large pieces, enough to crisp but not burn easily.

Step 2: Toss in Flavor

In a large bowl, combine chopped kale, sliced garlic, olive oil, and kosher salt. Toss until evenly coated.

Step 3: Arrange and Roast

Spread kale mixture in a single layer on a large rimmed baking sheet lined with parchment paper. Place oven rack in the upper-middle position and heat oven to 350°F.

Drizzle or brush the kale with aged balsamic vinegar.

How to Serve Roasted Kale

• Serve warm or at room temperature.
• Use as a crunchy salad alternative or garnish for soups.
• Store leftovers in an airtight container for up to 2 days.

Tips for Success

• Don’t overcrowd the pan—kale needs space to crisp.
• Make sure the kale leaves are dry; too much moisture = soggy results.
• For a kale chip recipe with extra crunch, use lacinato kale or curly kale.
• Add a dash of soy sauce for a savory twist.

Recipe Questions and Answers