roasted kale
Monday, 09 February 2009
roasted kale
tori ritchie Tuesday Recipe
This cheap, healthy, quick side dish can be made with curly kale or Tuscan (aka dino kale or lacinato). Even if you think you don’t like this green, I guarantee you will like this dish. Even kids like it. And speaking of kids, if you are serving this to your family, it may feed more than two, but you can always double (or triple) the recipe as needed; just be sure to use one baking sheet per bunch of kale.
serves 2
prep time: 5 minutes roast time: 10 minutes
1 bunch kale (about 1/2 pound)
extra-virgin olive oil
sea salt or kosher salt
sherry vinegar or red wine vinegar
Preheat the oven to 425°. Cut the stems off the kale and discard; rinse and shake the leaves dry. Stack the leaves and cut them crosswise into strips about 1 inch wide. Put the kale in a big bowl and drizzle with enough olive oil to coat well (about 2 tablespoons). Sprinkle with a generous pinch of salt, then toss the leaves (use your hands to do this — they’re the best tool and the oil and salt are good for your skin). Spread the kale on a large rimmed baking sheet and pop it in the oven. Set the bowl aside without washing it.

Roast kale until some of the leaves are tinged with brown, about 7 minutes. Remove baking sheet and stir kale around (tongs are the best tool for this), then put it back in the oven for another 3 minutes or so until all the leaves are starting to crisp. Immediately put the leaves back in the bowl you first tossed them in, then drizzle with another tablespoon of oil and a few splashes of vinegar. Toss kale with the tongs, taste, and add more oil, vinegar, or salt as needed. Toss again and serve right away.
to make this a complete meal: since you've got the oven on, try this with best-ever roast chicken and potatoes. Or lamb chops or pork chops and roasted tomatoes