Big Batch Roasted Kale Recipes

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.

ROASTED KALE

Steps:

• Preheat the oven to 425 degrees Fahrenheit.
• Line a baking sheet with parchment paper (or two if you're doubling the recipe). Chop the kale. In a large bowl, mix the kale with the olive oil, garlic power, kosher salt, and black pepper. Place the kale leaves onto the baking sheet in a single layer.
• Place the baking sheet in the oven and roast for 5 minutes. Remove the tray, stir and roast another 2 minutes. Remove the tray one more time, stir, and roast 2 minutes more until wilted and crispy on the edges. Eat immediately, or you can refrigerate up to 1 week and add to meals throughout the week.

BIG-BATCH ROASTED KALE

Steps:

• Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it's okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.
• Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.
• Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.

CHILI-ROASTED KALE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet.
• Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately.

BAREFOOT CONTESSA'S "FOOLPROOF" CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees.
• Arrange 3 oven racks evenly spaced on the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear 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 t kosher salt and 1/2 t black 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.