Roasted Kale

September 17, 2009

Yesterday I told you all about the different types of kale and the nutritional benefits of this green powerhouse. But what I didn’t tell you is what to do with it! Many people get turned off by veggies they’re unfamiliar with because they don’t know how to cook it. Well, don’t despair. Kale is actually very versatile and can be made in many different ways. Here are some of them:

  • Sauté kale with garlic and olive oil, the same way you would spinach
  • Add it to omelets or a frittata
  • Use it in soups and stews — kale and white bean soup is a popular choice
  • Serve it raw in a salad
  • Roast it

It just so happens that I received dinosaur kale and curly kale in my Barefoot Organics CSA delivery last week, so after thinking about kale yesterday, I decided to roast some up. It’s the quickest and simplest way to make it. And it’s oh so delicious!


  • Kale leaves (I used dinosaur kale)
  • Olive oil
  • Kosher or sea salt and pepper


  1. Preheat over to 375 degrees F. Wash kale and dry off. Remove the leaves from the stem by folding the leaves over the stem and pulling the stem out. Do this carefully so you don’t rip the leaves.
  2. In a bowl, toss the leaves with olive oil — you don’t need much, just enough to lightly coat the leaves on both sides. (Amount will vary depending on how many kale leaves you have.) Add some salt and pepper to taste.
  3. Place kale leaves in one layer on a baking sheet. Roast for 3-5 minutes. Remove from oven, turn over, and roast for another 3-5 minutes. Watch them carefully so they don’t burn — they will cook very quickly.
  4. Remove from oven and sprinkle lightly with some more salt. Enjoy!

Roasted Kale

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  1. Oh — Thank you. I am inspired to try this again with the my CSA kale this week. Last time I did burn the leaves — this time I will be more careful. Enjoy!

  2. Jessica,
    I love this. My daughter loves to eat toasted seaweed for a snack and I think this is an even better idea. Thanks!