Best 7 Chili Roasted Kale Recipes
Embark on a culinary journey to savor the tantalizing flavors of roasted kale, a dish that blends simplicity and sophistication. This versatile vegetable, renowned for its nutritional prowess, takes center stage in a symphony of recipes that cater to diverse palates and dietary preferences. From the classic chili-roasted kale, a symphony of spicy and savory notes, to the zesty lemon-roasted kale, a burst of citrusy brightness, each recipe promises a unique gustatory experience.
For those seeking a vegan delight, the garlic-roasted kale emerges as a culinary masterpiece, while the bacon-roasted kale caters to meat lovers. And if gluten-free is your dietary mantra, the almond-roasted kale beckons with its nutty and gluten-free charm. Explore the depths of flavor with the Parmesan-roasted kale, where the rich and salty notes of Parmesan cheese elevate the humble kale to new heights.
With options ranging from spicy to zesty, savory to nutty, and vegan to meat-lover's paradise, this collection of roasted kale recipes guarantees a culinary adventure that will tantalize your taste buds and leave you craving more. So, prepare to be captivated by the versatility and deliciousness of roasted kale, a culinary gem waiting to be discovered.
KALE CASSEROLE
Tender kale and sweet butternut squash come together in this creamy casserole. We added a touch of nutmeg to enhance the squash's natural sugars, then a generous dose of salty Parmesan for balance. Serve alongside your favorite main for an equally beautiful and flavorful side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Remove the tough, fibrous ribs from the kale leaves and discard the ribs. Tear the leaves into bite-size pieces. Reserve any tender stems and finely chop. Keep the leaves and chopped stems separate.
- Meanwhile, bring a large pot of salted water to a boil over high heat and fill a large bowl with ice water. Add the kale leaves to the boiling water and cook until tender and bright green, 1 to 2 minutes. Use a slotted spoon or tongs to transfer the kale to the ice water bath. Once completely cool, drain well. Bring the water back to a boil, then add the squash. Cook until just tender, about 3 minutes. Drain well and reserve the pot.
- Place the pot over medium-high heat. Melt the butter, then add the reserved kale stems, garlic, onion, 1/2 teaspoon salt and several grinds of pepper. Cook until the vegetables are tender, about 4 minutes. Stir in the kale leaves, squash, heavy cream, cream cheese, Parmesan and nutmeg until well combined and smooth. Reduce the heat to medium and cook until the sauce has reduced and thickened slightly, about 5 minutes. Season with salt and pepper.
- Transfer to a 2-quart baking dish. Stir together the breadcrumbs, parsley and a pinch of salt and pepper in a small bowl until combined, then sprinkle evenly over the top of the casserole. Bake until golden brown and bubbling at the edges, 15 to 20 minutes.
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.
CHILI-ROASTED KALE
This recipe was adapted from one of my favorite methods of preparing broccoli and cauliflower - roasting at high heat with the bold flavor of chili powder. The result with kale is a little outrageous - fiery flavor with a unique crispy texture!
Provided by SJRJA
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 7.8 g, Fat 4.2 g, Fiber 2 g, Protein 2.5 g, SaturatedFat 0.6 g, Sodium 288.9 mg, Sugar 0.1 g
CRISP KALE CHIPS WITH CHILE AND LIME
Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.
Provided by Melissa Clark
Categories easy, quick, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
KALE CHIPS
Crispy, crunchy, and nutritious! I used Spanish sherry vinegar, but any vinegar you like the flavor of will work. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
Provided by Theresa Peters
Categories Appetizers and Snacks Snacks Kids Healthy
Time 50m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an oven to 300 degrees F (150 degrees C).
- Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
- Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
- Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.
Nutrition Facts : Calories 174.4 calories, Carbohydrate 22.5 g, Fat 8.3 g, Fiber 4.5 g, Protein 7.4 g, SaturatedFat 1.1 g, Sodium 256.7 mg
STIR-FRIED CURLY KALE WITH CHILLI & GARLIC
A quick and easy way to give kale a kick - serve with steak, chicken and oriental meals
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Heat the oil in a large wok, then add the kale and a couple tbsp water. Season, then stir-fry for 5-8 mins, adding the garlic and chilli for the final 2 mins. When the kale is tender and a vibrant green, remove from the heat and serve.
Nutrition Facts : Calories 44 calories, Fat 4 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
CHILI-SAUCE KALE CHIPS
If you're looking to work more greens into your family's diet, reach for these irresistible snacks instead of potato chips. For a milder version, simply omit the Sriracha sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 40m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 90 g, Fat 5 g, Fiber 2 g, Protein 3 g
Tips:
- To ensure crispy kale, make sure the leaves are thoroughly dried before tossing them with oil and seasonings.
- Use a large baking sheet to prevent overcrowding the kale, which can result in uneven cooking.
- Roast the kale at a high temperature (400°F or 200°C) for a shorter amount of time to achieve a crispy texture.
- For a more intense flavor, massage the kale with a mixture of olive oil, salt, and pepper before roasting.
- Add other vegetables to the roasting pan for a more colorful and flavorful dish. Some good options include sweet potatoes, carrots, Brussels sprouts, and butternut squash.
- Serve chili-roasted kale as a side dish, a topping for salads or tacos, or as a healthy snack.
Conclusion:
Chili-roasted kale is a simple yet flavorful dish that can be enjoyed as a side dish, a topping, or a snack. By following these tips, you can create perfectly crispy and delicious kale that is sure to impress your taste buds. With its vibrant color and bold flavor, chili-roasted kale is a great way to add a healthy and delicious twist to your meals.
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