What Makes This Recipe So Good

Oven-roasted kale is maybe the best way to enjoy kale. It’s high on the list, at least! Unlike sautéeing, the roasting method makes the kale super tender while also giving it beautifully crisp edges. If you like sautéed kale and kale chips, you’ll love roasted kale!The cooking process couldn’t be easier. Roughly chop the kale, wash it and dry it really well, season it, then spread it out on a sheet pan. Bake 10 minutes, stirring at least once so it doesn’t burn, and enjoy!Feeding a group with a variety of dietary needs? Go with roasted kale. It’s naturally low calorie, low carb, keto, paleo, Whole30, dairy free, gluten free, vegetarian, and vegan. On top of all that, it’s just nutritious in general, earning itself a superfood label thanks to all its vitamins and nutrients.

Chef’s Tips

This method works for any kind of kale. Whether you prefer curly kale (green or red) or lacinato kale (also called Tuscan or dinosaur kale), it’ll work the same. Curly kale is a little more peppery and sort of bitter, while lacinato is a little sweeter, but overall the taste is similar, so don’t stress if you can only find one type. To get crispy edges, you’ll need to make sure the kale is dried really well before tossing it in the oil. If it isn’t, it’ll mostly steam in the oven instead of roasting. A salad spinner is the best tool to dry kale, but if you don’t have one, that’s ok. Just spread the wet kale out on paper towels or a clean dish towel, blot them gently to remove all the extra moisture, then let the kale air-dry for about 30 minutes.We’re aiming for roasted kale here, not kale chips, so be careful not to overcook it. Pay attention when you take it out of the oven to stir it. You’ll see the kale shrink and the edges get crispy, but as soon as you see a little brown it’s time to stop cooking. Overcooked kale can taste a little bitter and end up tough, so you definitely want to avoid that.

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