Garlic Roasted Kale
Roasted kale requires a high heat environment and dry leaves to move from raw bitterness to crisp, nutty edges. By tossing the kale in oil and sliced garlic before blasting it in a hot oven, the garlic fries directly against the leaves while the kale dehydrates into thin, brittle chips.
Dry leaves are the priority.
If the kale is damp when it hits the sheet pan, it will steam into a tough, chewy mass rather than roasting. Use a salad spinner or let the leaves sit on a towel for fifteen minutes before you begin.
- Large rimmed baking sheet
- Salad spinner
- Chef's knife
What goes in.
- 1 large bunchcurly kale, stems removed and torn into palm-sized pieces
- 2 tbspolive oil
- 3 clovesgarlic, sliced into paper-thin rounds
- 1/2 tspkosher salt
The Oil Coating
Pour the oil over the leaves and use your hands to rub it into the curly edges. You want every crevice coated with a thin, glistening film of fat so the heat transfers evenly.
The method.
Preheat the oven
Set your oven to 400°F (200°C) and place a rack in the center position.
Prepare the leaves
Ensure the kale is completely dry after washing. Tear the leaves into uniform, palm-sized pieces, discarding the woody center ribs.
Season and toss
In a large bowl, combine the kale, olive oil, and salt. Use your hands to thoroughly coat the leaves. Add the sliced garlic last and toss gently once more.
Spread and roast
Arrange the kale on the baking sheet in a single layer. Do not crowd the pan, or the leaves will steam. Roast for 8 to 12 minutes, turning the pan halfway through. The leaves are finished when they are dark green, brittle, and the garlic slices are golden brown.
Other turns to take.
Heat-forward
Add a pinch of red pepper flakes to the oil before tossing to introduce a sharp, lingering heat.
Umami-dense
Finish the warm roasted kale with a dusting of finely grated hard cheese like Parmesan or Pecorino.
When it doesn't go to plan.
Watch the garlic closely during the final two minutes of roasting; if it begins to turn dark brown, it will turn bitter instantly.
If you have a large amount of kale, roast it in two batches rather than piling it high on a single sheet.
Eat this immediately. Once removed from the oven, kale loses its crispness within thirty minutes as it absorbs moisture from the air.
The ones that keep coming up.
Can I use pre-cut bagged kale?
You can, but it is often damp and contains tough stem pieces that won't crisp properly. Spread it on a towel to air-dry and pick through for thick stems before oiling.
Why is my kale chewy instead of crispy?
This happens if the oven temperature was too low or if the leaves were piled too thickly on the pan. Always leave space between the pieces for hot air to circulate.
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