Light, crispy, and full of flavor, roasted kale is the quick and easy veggie side you’ll reach for again and again.
Holly’s Wholesome Highlights
- Flavor: Kale becomes crispy, savory, and smoky when oven roasted, and adds a satisfying crunch to so many dishes.
- Skill Level: 3 ingredients and 3 steps. Just tear, toss, bake, and serve!
- Serving Suggestions: Kale is known for its nutrient value and serves as a healthy snack or side dish. Drizzle with a creamy vinaigrette or serve with a low-carb dip or dressing.
Kale-tastic Ingredients
- Kale: Look for fresh and full heads of kale and remove any wilted or torn leaves.
- Oil: Olive oil enhances the herbaceous flavor of roasted kale. While extra virgin olive oil is recommended, unfiltered olive oil is very flavorful and nutritious.
- Seasonings: Salt, pepper, and garlic powder are the basics, but you can add other simple seasonings like dried oregano, basil, or rosemary.
Sprinkle, Savor, Switch
- Season roasted kale to match the menu. Try a simple herb garlic blend or a zesty southwest sprinkle.
- A sprinkle of red pepper flakes will add a spicy pop of color.
- Try a drizzle of balsamic vinegar to deliciously enhance the flavor of roasted kale.
How to Roast Kale
- Prepare kale leaves (full recipe below).
- Drizzle kale pieces with oil and seasonings and toss to coat.
- Roast kale until the edges are crispy, flipping halfway through. Season to taste.
Leafy Lessons
- Prepare kale by removing the leaves from the stalks and tearing them into large pieces.
- Be sure kale pieces are dry so the oil and seasonings can adhere properly. Pat the whole, washed leaves dry before tearing them, or place the torn pieces in a salad spinner to dry them thoroughly.
Present & Preserve Roasted Kale
- Serve roasted kale as a tasty side dish with grilled chicken breasts or salmon, or use as a crunchy topping for soups or salads. Whole leaves can be roasted and used as an elegant base for shrimp scampi or an Asian beef stir fry.
- Store leftover roasted kale at room temperature in a covered container for up to two days. Pop them under the broiler or in the air fryer to make them crispy again before serving.
Low Carb Chips and Dips
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Roasted Kale
Roasted kale is a nutrient rich savory and crispy snack that's low carb.
Equipment
Ingredients
- 2 heads kale about 1 pound
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Wash and dry the kale. Remove the leaves from the stalk and tear into large pieces.
- Place the kale leaves on a large rimmed baking sheet and drizzle with oil. Season with garlic powder, salt and pepper. Toss well to coat.
- Roast for 12-15 minutes, stirring halfway through.
- Season with additional salt and pepper to taste and serve warm or chilled.
Notes
- You should have about 10 cups kale leaves once the stems are removed.
Nutrition Information
Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 120mg | Potassium: 154mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 4329IU | Vitamin C: 40mg | Calcium: 111mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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