Have you tried kale chips? This Garlic Roasted Kale is a warm, garlicky side-dish version of that popular snack. My brother-in-law introduced this easy, kid-friendly preparation to our family over the holidays, and it quickly became a favorite.
For as long as I can remember, my husband’s sister and her family have spent Christmas with us. Over the years our children have grown up together and shared many holiday meals—especially during the years when my in-laws lived with us. It became our tradition that I prepare Christmas Eve dinner and my brother-in-law takes over the kitchen on Christmas Day. He’s a wonderful cook, and getting a night off from cooking is always a treat.
Because my brother-in-law is trusted in the kitchen, my kids are more open to trying dishes he prepares. Over time he’s introduced them to Roasted Cauliflower and Potatoes, Marinated Portobello Mushrooms, and now Garlic Roasted Kale. It’s a good reminder that sometimes a new food wins over picky eaters when it’s prepared by someone they admire.
I roast a lot of vegetables, and roasting kale is a simple and delicious option. Kale wilts and reduces in volume when roasted, so don’t be alarmed if the bowl looks full before it goes into the oven. If you have leftovers, you can continue roasting the leaves until they’re crisp for kale chips.
Tips for best results: Use only the tender kale leaves—remove the thick stems. Tear or chop the leaves into bite-size pieces so they crisp evenly. Coat the leaves evenly with oil, spread them in a single layer on baking sheets, and avoid crowding or overlapping. Overlapped leaves will steam and stay soft instead of roasting crisp.
Patience helps if you want every piece crisp. In our house, I removed the pieces that reached the desired crispness and returned the rest to the oven until all were ready. Some family members prefer the kale without any vinegar so it stays thoroughly crunchy; I like a splash of sherry vinegar for a bit of tang. If you add vinegar, do so just before serving to avoid softening the leaves.
This recipe is a great way to get kids to eat more greens—sometimes it helps if someone else prepares it first! Serve Garlic Roasted Kale as a holiday side, as part of a weeknight roast, or snack on the crisped leaves like chips.
Garlic Roasted Kale
15 minutes
15 minutes
30 minutes
4
Ingredients
-
10
ounces
kale leaves
~1 large bunch or about 18 cups, torn into bite-size pieces -
2
tablespoons
extra virgin olive oil -
1/2–3/4
teaspoon
kosher salt
adjust to taste -
1 1/2
teaspoons
garlic powder -
1
teaspoon
sherry vinegar
optional, sprinkle just before serving
Instructions
-
Preheat the oven to 425°F (220°C). In a large bowl combine the torn kale leaves, olive oil, salt, and garlic powder. Toss well so every leaf is lightly coated. Spread the kale in a single layer on baking sheets lined with Silpat, foil, or parchment; you will likely need two large sheets to avoid crowding.
-
Bake for about 7 minutes, then remove the baking sheets and lift away any pieces that are already crisp. Return the remaining leaves to a single layer and bake another 5 minutes. Remove and repeat, returning any pieces that still need more crisping to the oven for a few additional minutes until all pieces are as crisp as you like.
-
If using sherry vinegar, sprinkle a small amount over the kale just before serving to preserve the crunch. Serve immediately as a side dish or snack. Leftovers can be kept briefly in an airtight container and re-crisped in a hot oven for a few minutes if they soften.