Roasted Kale with Garlic, Red Pepper Flakes, and Lemon
For this roasted kale recipe, just 10 minutes in the oven unlocks a variety of vivid textures in the brassica.
Gather Your Ingredients
Key Equipment
Before You Begin
Washing the kale and drying it in the salad spinner leaves it with just the right amount of surface moisture to facilitate cooking; kneading and squeezing the kale helps soften its texture and evenly distributes seasonings—do not skip these steps. Kale bunches can vary in the amount of usable leaves; buy 1 pound to ensure that you end up with 12 cups (10 ounces) of kale pieces. To minimize waste, look for bunches where leaves run the length of the stem. Serve the roasted kale as a side dish or mix it into pastas, scrambles, or grain bowls.
Instructions
1.
Adjust oven rack to upper-middle position and heat oven to 400 degrees. Working in 3 batches, wash kale and spin in salad spinner until leaves are mostly dry. Transfer to rimmed baking sheet.
2.
Combine oil, garlic, lemon zest, salt, and pepper flakes in small bowl. Drizzle over kale. Gently knead and squeeze kale until leaves are evenly coated in oil mixture, have started to soften, and are slightly wilted, about 1 minute.
3.
Roast kale until leaves are tender and some edges of leaves are crisp and brown, about 10 minutes. Serve immediately (leaves will soften as they stand).
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