roasted kale with sherry vinegar

2 to 4    |   
Prep Time:
5 minutes    |   
Cook Time:
10 minutes

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roasted kale

Take kale chips a step further and turn them into a tart, crisp, salady side dish. Use curly or Tuscan kale and double (or triple) the recipe as needed; just be sure to use one baking sheet per bunch of greens.


2 bunches kale
extra-virgin olive oil
sea salt or kosher salt
sherry vinegar or red wine vinegar


Preheat the oven to 400°F. Line two baking sheets with parchment paper or foil.

Tear the kale leaves off the stems and discard stems. Put the kale in a big bowl and drizzle with enough olive oil to coat well (about 3 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). Divide among the 2 baking sheets and set the bowl aside without washing.

Roast kale until some of the leaves are tinged with brown, about 7 minutes. Remove baking sheet and stir kale around with tongs, then put it back in the oven for another 3 minutes or  until all the leaves are just starting to crisp. Immediately put the leaves back in the bowl you first tossed them in, drizzle with another tablespoon of oil and a few splashes of vinegar, and toss kale. 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.