Big-Batch Roasted Kale Recipe

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Big-Batch Roasted Kale Recipe

Photo by Chelsea Kyle, Food Styling by Kat Boytsova

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

Makes about 8 cups

Active Time
20 minutes

Total Time
40 minutes


    • 4 bunches curly kale (about 2 lb.), rinsed, ribs and stems removed, leaves torn into 1″–1 1/2″ pieces
    • 6 garlic cloves, thinly sliced
    • 1 tsp. (or more) kosher salt
    • 1/2 cup plus 2 Tbsp. extra-virgin olive oil


    1. Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it’s okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.
    2. Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.
    3. Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.

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    By | 2018-05-10T09:00:00+00:00 May 10th, 2018|Featured, Recipes Menus|0 Comments

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