Have you all tried kale chips before? Well, today’s Garlic Roasted Kale is a side dish variety of this popular snack. Over the holidays, my brother-in-law introduced our family to this easy, kid-friendly preparation for kale.
For as long as I can remember, my husband’s sister, and her family have spent Christmas with our family. Over the years, my four boys and their two girls have grown up together, and spent a lot of time together, especially when my in-laws were alive and living with our family.
My brother-in-law is a fabulous cook, and it has become a tradition that I prepare Christmas Eve’s dinner, and he takes over the kitchen for Christmas Day dinner. It’s always fun having him prepare a meal for our families. I usually do most of the cooking whenever he and his family visit, so I look forward to getting a break one of the evenings.
Over the years, my brother-in-law has introduced my kids to three dishes that they really enjoy – Roasted Cauliflower and Potatoes, Marinated Portobello Mushrooms, and this year’s new addition – Garlic Roasted Kale.
The funny thing is that if I had ever tried serving any of these dishes to my brood, they would probably have scoffed at me, but since they know my brother-in-law is a great cook, they are all open minded to tasting everything he prepares. Just goes to prove, exposing your kids to new foods is sometimes easier when someone else makes it.
I roast lots of vegetables, so I can’t believe that I never thought to roast kale. Kale shrinks a lot when roasted, so don’t worry if it looks like a lot before you put it in the oven. Besides, if there are any leftovers, you can simply continue to roast the kale leaves until they are completely crisp and make kale chips.
A Few Tips: This is a very easy recipe to make once all the kale leaves are prepped. The important thing is to remove the hard stems and use just the tender leaves. Also, make sure the leaves are torn into small pieces so they have a chance to crisp up nicely, and spread them in a single layer on the baking sheet. If the leaves overlap, you’ll end up with softer leaves, not crispy ones.
It takes a bit of patience if you want all crispy kale leaves. My kids wanted all the pieces to be crispy, so I removed the kale leaves as they crisped up and kept baking the rest until all the pieces got nice and crispy. They opted not have any sherry vinegar drizzled on top for fear that their crispy kale would turn soggy. As for me, I like a little tang, so I sprinkled a little vinegar on top of my serving.
So, if your kids refuse to eat kale, try this recipe…better yet, get someone to make this for your kids first – they’ll be less suspicious ;).
- 10 ounces kale leaves (~ 1 large bunch or 18 cups), torn into bite size pieces
- 2 tablespoons extra virgin olive oil
- ½-3/4 teaspoon kosher salt, depending on your taste
- 1½ teaspoons garlic powder
- 1 teaspoon sherry vinegar, optional
- Preheat oven to 425 degrees. Combine kale leaves, olive oil, salt, and garlic powder in a large bowl and toss well to coat all the leaves. Spread in a single layer on baking sheets lined with Silpat, foil or parchment paper. You will probably need two large baking sheets. Bake for 7 minutes. Remove from oven and remove any crispy pieces. Toss the remaining kale leaves on the baking sheet and spread in single layer. Continue baking another 5 minutes. Once again, remove from oven and remove crispy pieces. If any pieces need to be crisped up more, return them to the oven for another few minutes. Sprinkle with sherry vinegar just before serving, if desired (kale will not be ask crisp if you do this).