Did you know you can roast kale? It makes it wilted and tender but crispy at the edges, which gives it a unique texture. Even better: you can refrigerate it and use it in meals throughout the week. It works as a side dish, thrown into a grain bowl, or in sandwiches or stir fries.
Chop a few bunches Tuscan kale into bite-sized pieces. For this recipe we used two bunches or 12 ounces. It’s also easy to double, so feel free to use more and spread across two baking sheets. Mix with olive oil and salt. The quantities are fairly loose: just make sure the leaves are coated and sprinkle with a bit of salt. (Greens are easy to oversalt, so take care.) Roast at 425°F for 9 to 10 minutes, stirring twice. Because it cooks quickly, you’ll need to stir a few times in this recipe. Once it’s mainly wilted but crisp at the edges, it’s ready!
You can use curly kale if that’s all that you can find. Curly kale has a fluffier texture than Tuscan, and the flavor is a little more bitter and spicy. But the flavor becomes much more mellowed when roasted… You may want to make a double batch: which is easy to do. Just double the kale and make sure to use 2 baking sheets to spread the leaves in a single layer.
With pasta. It would be perfect with Roasted Eggplant Pasta, Baked Rigatoni, Pasta Primavera or Vegan Lasagna. With salmon. Try with our Baked Salmon or Lemon Dill Salmon. With shrimp. It would make a super-quick dinner Garlic Butter Shrimp. Grain bowl. Add it in a grain bowl with rice or quinoa, chickpeas for plant-based protein, and tahini sauce. Or try it in our Mediterranean Couscous Bowls. In grilled cheese. Why not throw it into a Spinach Artichoke Grilled Cheese? Stir fry. Throw leftovers into our Easy Veggie Stir Fry.
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