Roasted Kale

2 Roasted Kale

Sep 04

Kale is one of those vegetables that is usually used in soups or stews because it requires a long cooking time due to its fibrous nature. This roasting method is easy to do and helps develop a great texture. A final sprinkling of some parmesan or romano cheese takes it to another level.

On 04/09/2011 (Sunday) at 6:41 pm by Benny.
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Details

Prep Time:
5 min
Cook Time:
10 min
Ready Time:
15 min

Servings

4 servings

Ingredients

2 pounds of kale
1/4 cup olive oil
kosher salt and pepper
juice of half a lemon

Directions

Kale is one of those vegetables that packs a very nutritious punch but is so underutilized. Most people use it as a garnish for platters and simply throw it away afterwards. Well, I want to change all of that. Once you try this recipe, I guarantee that it will become part of your regular vegetable offerings at the dinner table.

Start by washing your kale well and then give it a rough chop. Place it into a large bowl and add about a 1/2 teaspoon of kosher salt, a few grinds of pepper, 1/4 cup of olive oil and the juice of half a lemon. Toss well to make sure it is all evenly coated. Put this into a roasting pan and toss into a hot 400°F oven for about 5 minutes. Use your tongs to toss it in the pan and then continue roasting for an additional 5 minutes. The kale will render its juice, so allow it to continue cooking until all of the juice has evaporated and the outer edges begin to get slightly charred.

Add the roasted kale to your plate or platter and finish with some shaved parmesan or romano cheese and a little drizzle of olive oil. Easy, healthy and delicious!

Benny

Kale half done time to turn it

Roasted Kale Final