Oven-roasted Kale

Remember that curly dark green garnish that’s always awkwardly placed on your plate when you order bacon and eggs or any cardiac arrest entree at IHOP? That stuff you can’t wait to pick off your plate and wave it around to see if it’s good for anything. You probably smelled it, even licked at it, and wondered if it’s the vegetable group’s reject. I found out recently from my friend Huong that you can actually cook with that stuff. The other night I was at Huong’s place working on a wedding project. Huong made dinner and prepared oven-roasted kale as a vegetable side dish. It was unbelievably delicious and revolutionary (in the world of tasty vegetables I mean). The taste and texture was pretty close to chinese broccoli. It definitely had a deep earthy flavor. Plus, it’s suppose to be good for you. I roasted some at home today and it was pretty darn good. Here’s how:

Recipe serves 2


  • 1 bunch of kale, stems removed, and leaves cut in 1 inch slices
  • 1/4 teaspoon of kosher salt
  • 1 tablespoon of olive oil
  1. 1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large roasting pan in oven for 5 minutes.
  2. 2. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.


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