Best 6 Crispy Roasted Kale Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in Crispy Roasted Kale: A Culinary Symphony of Flavors, Health Benefits, and Culinary Versatility

Embrace the culinary delight of crispy roasted kale, a symphony of flavors that tantalizes your taste buds while nourishing your body. With its vibrant green leaves and earthy notes, kale transforms into a crispy, savory snack or a versatile culinary companion when roasted to perfection. Discover the culinary magic of roasted kale through this comprehensive guide, featuring a collection of delectable recipes that showcase its versatility. From simple seasonings to tantalizing marinades and creative flavor combinations, these recipes elevate roasted kale to a culinary masterpiece. Prepare to embark on a culinary journey that celebrates the goodness of kale, offering a symphony of flavors, textures, and health benefits.

Let's cook with our recipes!

CRISPY ROASTED KALE



Crispy Roasted Kale image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 4

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

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



Crispy Oven-Roasted Kale image

Bake this Crispy Oven-Roasted Kale recipe from Food Network. With extra virgin olive oil, lime, Parmesan cheese and salt, it's a no-fuss veggie side.

Provided by Food Network

Categories     side-dish

Time 30m

Yield about 4 servings

Number Of Ingredients 5

2 bunches kale, thick stems and ribs removed, leaves coarsely chopped
2 tablespoons extra-virgin olive oil
Salt
1/2 a lime
Parmesan wedge

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.

SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE



Sheet-Pan Chicken Saltimbocca with Roasted Potatoes and Crispy Kale image

Fancy enough for company but easy enough for a weeknight, this complete Italian-inspired meal is cooked on two baking sheets, making cleanup a breeze.

Provided by Anna Stockwell

Categories     Chicken     Potato     Bake     Kid-Friendly     Dinner     Kale     Quick and Healthy     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Sheet-Pan Dinner     Small Plates

Yield 4 Servings

Number Of Ingredients 14

8 boneless, skinless chicken breast cutlets (about 2 pounds total)
1 1/4 teaspoons freshly ground black pepper, divided
12 small fresh sage leaves, divided
8 thin slices prosciutto (about 6 ounces)
1 pound baby new potatoes, sliced in half lengthwise, quartered if large
1 garlic clove, finely chopped
3 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
3 oil-packed anchovy fillets, drained, finely chopped
1 tablespoon red wine vinegar
2 teaspoons honey
1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped
Special equipment:
2 (18x13") rimmed baking sheets

Steps:

  • Position racks in upper and lower thirds of oven and preheat to 425°F. Arrange chicken cutlets in a single layer on rimmed baking sheet and season with 1/2 tsp. pepper. Place 1 sage leaf on top of each cutlet, then wrap each in 1 slice of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
  • Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on second rimmed baking sheet.
  • Cook chicken in upper third of oven and potatoes in lower third until prosciutto is crisp and an instant-read thermometer inserted into the thickest part of chicken registers 165°F, 12-14 minutes.
  • Meanwhile, whisk anchovies, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale and toss to coat.
  • Remove both baking sheets from oven; let chicken rest. Spread kale evenly over potatoes and return to upper third of oven. Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
  • Divide chicken among 4 plates. Serve potatoes and kale alongside.

BAREFOOT CONTESSA'S "FOOLPROOF" CRISPY ROASTED KALE



Barefoot Contessa's

Make and share this Barefoot Contessa's "Foolproof" Crispy Roasted Kale recipe from Food.com.

Provided by carrie sheridan

Categories     Vegetable

Time 30m

Yield 2 lbs, 6 serving(s)

Number Of Ingredients 5

2 1/2 lbs curly kale or 2 bunches curly kale
1/4 cup spitiko olive oil
2 teaspoons kosher salt
1 -2 teaspoon fresh ground black pepper
1 teaspoon fleur de sel

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.

CRISPY SOY ROASTED KALE CHIPS



Crispy Soy Roasted Kale Chips image

When you're jonesing for a crispy, salty snack, satisfy your craving with these nutrient-packed, low-calorie chips. For an even easier option, buy pre-washed, torn kale leaves. Enjoy three cups for only 61 calories!

Provided by Food Network

Time 35m

Yield 4 servings (about 3 cups each)

Number Of Ingredients 3

1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
8 ounces kale leaves

Steps:

  • Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
  • Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
  • Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.

CRISPY ROASTED KALE



CRISPY ROASTED KALE image

Categories     Leafy Green

Yield 6

Number Of Ingredients 5

2 Bunches Curly Kale
1/4 cup good olive oil
Kosher salt
ground pepper
Fleur de Sel

Steps:

  • Wash Kale then spin in salad spinner tip dry. Dry the bowl and add the kale. Toss with olive oil, slat and pepper. Spread on sheet pans (do not let the kale touch and not too many, because if you do it will steam rather than crisp) Roast for 15 minutes at 350F. Sprinkle with salt and serve warm.

Tips:

  • Choose fresh, tender kale with vibrant green leaves. Avoid wilted or yellowing kale.
  • Wash the kale thoroughly to remove any dirt or debris.
  • Strip the kale leaves from the tough stems. Tear or cut the leaves into bite-sized pieces.
  • Toss the kale with olive oil, salt, and pepper. You can also add other seasonings like garlic powder, onion powder, or paprika.
  • Spread the kale in a single layer on a baking sheet. Avoid overcrowding the pan, as this will prevent the kale from crisping.
  • Roast the kale in a preheated oven at 425°F (220°C) for 10-15 minutes, or until crispy and slightly browned.
  • Keep an eye on the kale while it's roasting to prevent burning.
  • Serve the crispy roasted kale immediately as a snack or side dish. You can also add it to salads, soups, or stews.

Conclusion:

Crispy roasted kale is a delicious, healthy, and versatile dish that can be enjoyed in many ways. It's a great way to get your daily dose of vitamins and minerals, and it's also a good source of fiber. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy snack or side dish, give crispy roasted kale a try!

Related Topics