Chili Roasted Kale Recipes

FALL HARVEST VEGETARIAN CHILI WITH KALE

Steps:

• Add the first 6 ingredients to a large stock pot and heat to medium.
• Sauté, stirring frequently, until mixture is very fragrant and veggies begin to soften, about 10 minutes.
• Add the next 5 ingredients (spices + salt), and continue sautéing for 2 minutes.
• Add the last four ingredients and stir well. Cover pot and bring to a boil.
• Lower the heat to a simmer and continue to cook at a gentle boil for 20 to 30 minutes, or until vegetables have softened.
• Serve with a dollop of plain yogurt or sour cream and fresh cilantro.

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.

CHILI-SAUCE KALE CHIPS

Steps:

• Preheat oven to 300 degrees, with racks in upper and lower thirds. Wash and dry kale and divide between 2 rimmed baking sheets (kale will shrink as it cooks). In a small bowl, stir together oil and Sriracha and drizzle over kale; season with salt. Using your hands, toss to coat. Bake until kale is crisp and just beginning to brown at edges, about 35 minutes, tossing kale every 10 minutes. Let cool on sheets on wire racks.

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.

CRISPY OVEN-ROASTED KALE

Steps:

• Preheat the oven to 250 degrees F.
• In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
• Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm.

ROASTED VEGETABLES WITH KALE

Steps:

• Preheat oven to 400ºF.
• In a large roasting pan, combine onions, potatoes, carrots, squash and mixed vegetables.
• In a small bowl, mix garlic paste with olive oil and pepper.
• Toss vegetables in the olive oil mixture, coating thoroughly.
• Cook for about 45 minutes, mixing occasionally, until vegetables are tender.
• In a large pot, cook kale over medium heat with just enough water to prevent it from burning.
• Cook for about 10 minutes, stirring frequently.
• The kale should be wilted, and water evaporated.
• Mix the roasted vegetables with the kale and serve hot.

CRISP KALE CHIPS WITH CHILE AND LIME

Steps:

• Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
• In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
• Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.