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.
Roasted Kale
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.
Roasted Kale Ingredients
- Chopped baby kale
- Fresh garlic slices
- Kosher salt
- Extra-virgin olive oil
- Aged balsamic vinegar
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:
Our Favorite Roasted Vegetable Recipe:
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Roasted Kale Recipe
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
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
Nutrition
Updated from the original post of October 23, 2018
Marisa Franca says
We love kale and we used quite a bit of it. But what we haven’t done to it is roast it! We’ve roasted scads of veggies and think the flavor improves. We are definitely going to have to try your method.
Veena Azmanov says
I am not a health food fanatic as well but I do believe in a balance diet. I actually love kale so when I make it crisp like this, the kids enjoy it too. Love the colors on this.
Lauren Vavala says
I love kale, but have never found baby kale. Do you find that the stems are not as tough with the baby kale? I’m going to keep an eye out for it and try this recipe!
Jenni LeBaron says
I love the texture that roasting gives kale, especially when you get a few crisp edges. This looks really healthy and delicious. Perfect as a side for any dinner!