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A plate of dark green roasted kale on a white plate.
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4.91 from 22 votes

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Salad, Snack
Cuisine: American
Servings: 4 servings
Author: Danfrom Platter Talk

Ingredients

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

Instructions

  • Preheat oven to 400° F.
  • 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

For best results, avoid these common mistakes when roasting kale: 
  • Don't overcrowd the baking sheet
  • Thoroughly dry the leaves (pat dry with a paper towel)
  • Don't use too much olive oil (less is more for optimal crispiness)
  • Remove the stems before roasting kale
Midway through the roasting process,  toss and rearrange the mixture on the baking sheet.
Serve roasted kale as a snack, garnish, or delicious warm side dish or salad.

Nutrition

Calories: 57kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 25mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3347IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 1mg

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