The Natives are Restless for Oven Roasted Kale!

Last Tuesday, I got ready to make a batch of Oven Roasted Kale, just so I could photograph it and send the image out from Ecowoolworth@twitter. My good friend Amanda de Cadenet took herself out of sickbed, where she had been nursing a vicious cold, to come over and film me while I prepared this simple and most delicious dish. I rinsed, dried, de-ribbed, chopped, minced, poured, tossed and sprinkled and put it all in the preheated oven. 15 mins later it was ready, just as the lovely Amber Valletta stopped by to visit with Amanda. The three of us ate mounds of it, oohing and aahing during every mouthful. So, here, at last is what you have been waiting for:

Oven Roasted Kale Recipe

2 bunches of kale
2 tbsp olive oil
3 garlic cloves, minced
Sea Salt sprinkled on
1 tbsp toasted sesame seeds

————————————————-

1-Preheat oven to 375 degrees.
2-Rinse kale in a salad spinner.
3-Remove dark ribs and chop kale roughly
4-Put leaves in a big bowl, toss with olive oil, garlic and salt.
5-Spread leaves on a one large rimmed baking sheet. Kale does not need to be in a single layer,as it will shrink in volume as it cooks.
6-Bake for 15 to 20 minutes, stirring once or twice while it’s cooking, and until leaves are tender, crisp on edges and slightly browned.
7-Sprinkle with sesame seeds before serving.

Tags: ,

11 Responses to “The Natives are Restless for Oven Roasted Kale!”

  1. Dono Knowlton says:

    Okay… I did this and it was FANTASTIC. My little twist, I did it with cavalo nero (black kale, Tuscan kale, dinosaur skin kale [the name my 4-year-old likes the best]). It came out the oven all crunchy like sushi seaweed, or even better like a garlicy potato chip, yum. Be sure to dry those leaves well!

  2. badkaren says:

    adding a little cayenne pepper is deeeeeeeelish too!

  3. barbara says:

    We like to leave the ribs in. Cayanne is great, can’t wait to try sesame seeds. And as un-organic / un-cool as it might be to say, Walmart sells GIANT bags of already clean, chopped Kale super cheap. Organic would be better, but this is sure easy.

  4. Laura says:

    Kale is on the dirty dozen list so be sure to buy organic.

  5. Lizzie G says:

    This recipe is so good I can barely stand it! PW- would any other leafy greens work in the same way or is Kale the best? Just bought some more…

  6. @Lizzie, I have used a similar recipe with cabbage, broccoli, turnip, or any greens. I even used the tops of carrots! The crispier the better. I used tamari instead of salt.

    See the recipe: http://www.green-talk.com/2010/01/06/roasted-cauliflower-or-broccoli-leaves-nutritious-and-delicious/

    I grow alot of these vegetables and had no idea what to do with the leaves.

  7. Ange says:

    Squeeze some fresh lemon juice in there also before putting in the oven.

    I think i’m going to try it using collard greens also.

  8. pwoolworth says:

    I appreciate all these very cool suggestions and I am going to try them all myself, from using dinosaur skin kale, to adding cayenne pepper or tamari and some fresh lemon juice! Yum!

  9. jenny says:

    i saw this recipe weeks ago and have drooled over it ever since. finally made it last night and WAS NOT DISAPPOINTED. it is amazingly delicious. i could eat 2 giant bowls all by myself. i added some fresh lemon and think it only enhanced an already great dish. keep the recipes coming!

  10. pwoolworth says:

    Jenny! I have many more recipes in my monthly newsletters that are easy and yummy. Priscilla W

  11. [...] couple of days ago, my dad sent me this recipe he found online for Kale Chips. Kale is one of those “powerhouse” foods that is always [...]

Leave a Reply