Garlic-Roasted Kale

Roasting kale is amazing—the leaves turn from a dusty dark green to dark emerald with brown-tinged curly edges that crunch. This vegetable side is delicious served hot from the oven; the leaves lose their crisp texture as the dish stands

Total: 24 Minutes

Ingredients

  • 3 1/2 teaspoons extra-virgin olive oil $
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, thinly sliced
  • 10 ounces kale, stems removed and chopped $
  • 1 teaspoon sherry vinegar
  1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.
  2. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.
  3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

garlic-roasted-kale-ck-l

Note:MyRecipes is working with Let’s Move!, the Partnership for a Healthier America, and USDA’s MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Diane Morgan, Cooking Light
NOVEMBER 2010

http://www.myrecipes.com/recipe/garlic-roasted-kale-50400000107528/

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