Oven-Roasted Kale – a delicious recipe with bunches kale, olive oil, garlic, salt, fresh ground black pepper, sesame seeds. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 375u00b0F
2
Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again.
3
Toss with olive oil and garlic in a large bowl. (I actually put it all in a ziplock and shake it around really good).
4
Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
5
Bake for 10-15 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.
6
Sprinkle with sesame seeds and a little sea salt before serving. NOTE: Taste before you put salt on it, as kale as a bit of a tangy/salty flavor already. It is VERY easy to overdo it with the salt in this recipe.
187
kcal
Calories
10
g
Fat
22
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 bunches kale, 2 tablespoons olive oil, 2 -3 large garlic cloves, minced, sea salt, and more.
Yes, Oven-Roasted Kale falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
