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Garlic roasted kale

garlic roasted kale

Yield: 10 servings (serving size: about 2/3 cup)


  • 3  tablespoons  extra-virgin olive oil
  • 1/2  teaspoon  kosher salt
  • 3  garlic cloves, thinly sliced
  • 1 1/2  pounds  kale, stems removed and chopped
  • 2  teaspoons  sherry vinegar


1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place 2 large jelly-roll pans in oven for 5 minutes.

2. Combine first 4 ingredients in a large bowl; toss to coat. Divide kale mixture evenly between hot pans, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale, and rotate pans. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Recipe from Cooking Light November 2010

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Garlic, Kale,


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