Baked Kale Recipes
OVEN-ROASTED KALE
You'll be surprised how easy and tasty this kale preparation is. Serve alongside roasted veg, meats or fish for a satisfying dinner.
Time 25m
Yield Serves 4 as a side dish
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Rinse kale and pat dry thoroughly.
- Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again.
- Toss with olive oil, garlic, salt and pepper in a large bowl.
- Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
- Bake, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned, 15 to 20 minutes.
- Sprinkle with sesame seeds before serving.
Nutrition Facts : Calories 100 calories, Fat 9 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 160 milligrams, Carbohydrate 5 grams, Protein 3 grams
BAKED KALE CHIPS
These are a low calorie nutritious snack. Like potato chips, you cannot stop at just eating one. They are great for parties and a good conversation topic.
Provided by LucyDelRey
Categories Appetizers and Snacks Snacks Kids Quick and Easy
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutrition Facts : Calories 58 calories, Carbohydrate 7.6 g, Fat 2.8 g, Fiber 1.5 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 185.1 mg
CRISPY ROASTED KALE
Steps:
- Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
- Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
- Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
BAKED KALE
Provided by Cooking Channel
Time 20m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Place the kale leaves on baking sheet sprayed with nonstick spray. Spritz with olive oil spray and sprinkle lightly with salt.
- Bake in the oven until crispy, 5 to 8 minutes, for a potato-chip-like snack.
- Eat up!
Nutrition Facts : Calories 64, Fat 1 grams, Sodium 212 milligrams, Carbohydrate 13 grams, Fiber 2.5 grams, Protein 4.25 grams
BAKED KALE CHIPS
Dense in vitamins A, C, and K, fiber, and calcium, kale is one of the healthiest foods you can eat -- and it makes irresistible chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oven to 350 degrees. Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes. Toss with lemon zest.
Nutrition Facts : Calories 45 g, Fat 2 g, Fiber 1 g, Protein 2 g, Sodium 100 g
OVEN-ROASTED KALE
Crunchy kale as a side dish. . .a top rated recipe from Whole Foods. A super fast way to get your family to eat a super food!!!
Provided by januarybride
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F
- Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again.
- Toss with olive oil and garlic in a large bowl. (I actually put it all in a ziplock and shake it around really good).
- Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
- Bake for 10-15 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.
- Sprinkle with sesame seeds and a little sea salt before serving. NOTE: Taste before you put salt on it, as kale as a bit of a tangy/salty flavor already. It is VERY easy to overdo it with the salt in this recipe.
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