Side Dish

Roasted Kale is for Side Dish.

Roasted Kale takes several minutes to prepare.

Roasted Kale takes several minutes to cook.

Roasted Kale makes 2 servings.

The ingredients for Roasted Kale are:

1 bunch kale (about ? pound)
Extra-virgin olive oil, 1 T
Sea salt or kosher salt (to taste)
Sherry vinegar or red wine vinegar (to taste)

Here is how you make Roasted Kale:

1. Preheat the oven to 425F. Cut the stems off the kale and discard; rinse and shake the leaves dry. Stack the leaves and cut them crosswise into strips about 1 inch wide. Put the kale in a big bowl and drizzle with enough olive oil to coat well (about 2 tablespoons). Sprinkle with a generous pinch of salt, then gently toss the leaves. Spread the kale on a large rimmed baking sheet and pop it in the oven. Set the bowl aside without washing it.2. Roast the kale until some of the leaves are tinged with brown, about 7 minutes. Remove baking sheet and stir the kale around, then put it back in the oven for another 3 minutes or so until all the leaves are starting to crisp. Immediately put the leaves back in the bowl you first tossed them in, then drizzle with another tablespoon of oil and a few splashes of vinegar. Toss kale with the tongs, taste, and add more oil, vinegar, or salt as needed. Toss again and serve right away.Serving Size: Serves 2 (generously)Number of Servings: 2Recipe submitted by SparkPeople user W34THJ.

The nutritional information for Roasted Kale is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 100.1

• Total Fat: 7.3 g
• Cholesterol: 0.0 mg
• Sodium: 613.8 mg
• Total Carbs: 8.3 g
• Dietary Fiber: 2.6 g
• Protein: 2.5 g

The dietary needs meet for Roasted Kale is Vegetarian