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.
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.
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.
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.
Wondering how to make kale? How about one of these:
Our Favorite Roasted Vegetable Recipe:
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Roasted Kale Recipe
- 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
- 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.
Updated from the original post of October 23, 2018