Crispy Roasted Kale Recipes

CRISPY OVEN-ROASTED KALE

Steps:

• Preheat the oven to 250 degrees F.
• In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
• Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.

BAREFOOT CONTESSA'S "FOOLPROOF" CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees.
• Arrange 3 oven racks evenly spaced on the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear leaves in half.
• Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 t kosher salt and 1/2 t black pepper.
• Divide the kale among 3 sheet pans or roast them in batches.
• If you put too much kale on one pan, it will steam rather than roast and will never become crisp.
• Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

CRISPY TUSCAN KALE

Steps:

• Preheat the oven to 250 degrees F.
• Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
• Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
• Serve as a snack or side dish.