Roasted Kale

This roasted kale recipe is so easy to make that you may have a hard time believing that it is good for you.

What may reinforce that thought is when your kids ask you to make it again. And again.

Use chopped baby kale for this roasted kale recipe.

About this

If you read Platter Talk regularly, you probably have tuned into the fact that we are not exactly health food fanatics.

You likely also know that we are not necessarily opposed to promoting healthy eating and in fact, every once in a while, we sneak in a good-for-you recipe or food idea.

And so it was, a few weeks ago when we made this delicious Winter Garden Vegetable Soup.

Winter Garden Vegetable Soup, Garnished with Roasted Kale

The soup recipe uses just a handful of different vegetables, including kale.

I had so much of the dark, green, and leafy power food leftover that I decided to try something new to me. Enter, this Roasted Kale and be still my beating heart.

We use baby kale for this oven-roasted method.

The smaller leaves are more tender than regular kale, and there are no fibrous stems to worry about trimming.

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.

Learn this easy oven method of how to prepare kale.

Using the leftover chopped baby kale, I tossed it in some olive oil, added some fresh garlic slices and kosher salt and then roasted it in a hot oven.

All slathered in an aged balsamic vinegar.

The results were stunningly delicious. A crispy, sweet and green kale salad

It is almost inconceivable that this roasted kale is also good for you. It’s that good.

As a plus, for the Winter Garden Soup that we put together, this kale recipe made for an excellent garnish, instead of bread or crackers.

Get your healthy green on, with this roasted kale.

Make this flavorful kale recipe in just 20 minutes.

Wondering how to make kale? How about one of these:

• Steamed Kale
• Toasted Cheese Sandwich with Kale, Caramelized Onions, and Fennel

Our Favorite Roasted Vegetables Recipe:

• Honey Balsamic Roasted Brussels Sprouts from Kevin is Cooking

If you’ve made this Roasted Kale or any other recipe on Platter Talk, please let us know your thoughts in the comments below, we love hearing from you! You can also FOLLOW

Roasted Kale Recipe

A new way of how to cook kale that even your kids will love. Check out this kale recipe from Platter Talk!

4.91 from 21 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 87kcal

Author: Danfrom Platter Talk

Ingredients

• ▢ 2 cups baby kale chopped
• ▢ 2 cloves garlic thin slice
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 1 pinch kosher salt to taste
• ▢ 2 tbsp balsamic vinegar qulaity aged

US Customary - Metric

Instructions

• Preheat oven to 350 degrees
  
• Toss first four ingredients together in a mixing bowl. Spread mixture, in a single layer, on a large rimmed baking sheet. Slather with balsamic vinegar.
  
• Roast in hot oven for 10 to 15 minutes, until kale begins to crisp. Remove from oven and serve immediately.
  

Notes

Midway through the roasting process, you may want to toss and rearrange the mixture on the baking sheet.

Serve as a snack, garnish, or delicious warm side dish or salad.

Nutrition

Calories: 87kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 24mg | Potassium: 173mg | Sugar: 1g | Vitamin A: 3345IU | Vitamin C: 40.7mg | Calcium: 53mg | Iron: 0.6mg

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Updated from the original post of October 23, 2018