OVEN-ROASTED KALE

  • PREP TIME: 10 minutes
  • COOK TIME: 8 minutes
  • YIELDS: 4 servings

Ingredients

  • 1 1/2 pounds kale, stems discarded and leaves torn into large pieces
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

“Quick roasting causes kale to begin to caramelize and crisp. Oven-roasted kale provides a wonderful counterpoint to steamed shellfish and braised meat. We also love to eat it with sliced sausages.” – Sam Beall, chef, Blackberry Farm

Instructions

FIRST Preheat oven to 350°F.

LAST Divide the kale leaves between 2 rimmed baking sheets. Drizzle with oil, toss to coat, and spread it evenly over the pans. Roast for 5 minutes, stir, and roast for about 3 minutes more, until the kale is crisp but not browned. Sprinkle with salt and pepper and serve warm.

Recipe courtesy of The Blackberry Farm Cookbook by Sam Beall