Oven Roasted Kale


Oven Roasted Kale

This may be the most fun you’ve ever had eating greens!  Savory and crispy, no one can refuse this healthy treat. Recipe courtesy of allrecipes.com.
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish, Snack, Veggie Side-Dish
Cuisine American
Servings 6
Calories 25 kcal


  • 1 bunch curly kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt


  • Preheat oven to 350 degrees. Line a baking sheet with foil and spray with cooking spray.
  • With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite sized pieces. Rinse well and pat dry with a clean kitchen towel.
  • In a large bowl, toss kale with olive oil and seasoned salt.
  • Place on prepared pan in a single layer. Bake until the edges brown but are not burnt, 10 to 15 minutes.


Smart Shopping Tips
  • Select kale with crisp, undamaged leaves without yellowing or blemishes.
  • It is best to not wash kale before storage. Wrap leaves in a damp paper towel and place in a plastic bag in the crisper drawer of the refrigerator. Kale tends to become bitter the longer it is stored, so be sure to use it within a few days.
Cooking & Serving Tips:
  • For crispy results, make sure the kale is completely dry before tossing with oil.
  • Flavor any way you like. Toss with a clove of crushed garlic, a teaspoon of balsamic vinegar or soy sauce.
  • Sprinkle with a little grated Parmesan cheese before serving.
  • Watch the leaves while baking, as they can brown quickly.
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