Trying to be Green Giants

Roasted kale

We have just entered the third month of the New Year.  Perhaps your resolutions to live healthy and prosper are wavering, and the desire to crunch an apple over Doritos is waning.  We’ve just come off a weekend of big, big eating.  Time to get it right and tight again, shall we?  In an effort to keep an admirable amount of vegetables in our diet, we’ve turned to our local grocer for a little something green.  The variety of greens run the gamut.  From spinach and collards to mustards and Swiss chard, each brings its own accent to the table.  The Duo is a mix of born and bred Southern.  We’ve eaten our share of greens, but kale was never one that made the list.  Roasting vegetables is a quick and easy way to mind the food pyramid.  Typically, our love for roasting focuses on root veggies, but after this bowl of crispy, crunchy leaves, we’ve opened our eyes to a new recruit-kale.
This is a pretty good time for kale.  It’s prime in mid-winter/early spring, making it easier to find.  Plus, it’s high in vitamins K, A and C, along with high antioxidant power and cancer and arthritis fighting benefits to name a few.  That means it’s good to squeeze in leafy greens like these however you can.  This is a great recipe to try if you’ve had mediocre experiences with kale.  Maybe it’ll change your mind.  And if you’ve never had it, this is a great way to introduce it into your diet.  Sprinkle with fresh lemon juice and toss with a bit of fresh parmesan and pine nuts, and it’s a great salad.  Or stuff all of that in a chicken breast…Hmmm.

Roasted kale 2

Garlicky Roasted Kale – Serves 2
10 kale leaves (de-stemmed), cut into pieces
4 tablespoons apple cider vinegar
2 tablespoons olive oil
Garlic powder
Cayenne powder
Kosher salt

1.  Whisk vinegar and olive oil until incorporated.

2.  Coat both sides of each piece of kale, and lay them on a parchment paper covered baking sheets.  Sprinkle with garlic powder, cayenne and a pinch of kosher salt.

3.  Bake for 10-15 minutes, or until leaves have browned, in a preheated 350 degree oven.   Toss halfway through so both sides get crispy.

Click HERE for the printable recipe.


48 thoughts on “Trying to be Green Giants

  1. But is the kale actually tender when roasted?! I always imagined leafy greens to go tough and dry when roasted.

    Another blogger told be to try curly kale. Unfortunately the shops had pre-chopped bags of the stuff and you could see how brown the edges had turned. Argh. Sooner or later I’ll try it.

  2. Isn’t kale the stuff that you decorate salad bars with? Is that even really food? Really? Hmmm. Seriously though, I’ve heard of this whole roasted kale thing – but the kale?Looks like plastic. FEELS like plastic. Screams Shoney’s. I think I need help.

  3. My experiences with kale have been, well, if not mediocre, then not exactly stellar either. Roasting it is something I will absolutely have to try!

  4. OH! I wish I could tell you how much I love roasted kale. SO very good.

    Go Green, indeed.

    Hey — and congrats on FFF!!

  5. I love kale. This sounds so good. I have a similar recipe. Love how it comes out crispy.

  6. I’ve been meaning to make kale chips, but never got around to it. I bet it would satisfy my need for something crunchy other than potato chips.

  7. Kale, what a lovely green! I have yet to roast it! Thanks for a wonderful recipe and great way to get the greens in!

  8. Good reminder– it has been three months since New Year’s! Yikes!

    I like vegetables… I just like lots of other foods more 🙂

    I’ve never tried kale, but they way you talk about preparing it sounds really good. Stuffed in a chicken breast– I can definitely handle getting my serving of vegetables THAT way!!

  9. Dinosaur Kale, Dandelion Greens, Mustard Greens, Rainbow Chard, Collards…..

    I can eat all of it in HUGE bunches. I usually blanche and then saute with onions, dried cranberries, garlic, etc. I have never heard of roasting it.

  10. I never heard of roasting kale, I also never had kale! I’m tempted to try it now. I’m such a huge fan of roasted veggies!

  11. I love kale, but I’ve never roasted it before. Which is funny, because I roast just about every other vegetable. Can’t wait to try this.

  12. That looks healthy and delicious. We don’t get kale here. For that matter, the choice of salad vegetables in India is fairly limited, with just a few outlets (far flung) stocking them fresh.

  13. That looks fantastic! I’m adding it to my Delicious. I’ve posted lots of kale recipes on my blog, not made them…just linked…kale is so great…


  14. OK, ok, why is everyone after me to try Kale again? I tried last year and disliked but since you are tossing in garlic, it is worth at try. My doc will thank you.

  15. HMMM.. Have only used kale in soups before, but this looks so intriguing. I have got to try it this way now that you made it look so very good.

  16. Mmmm, this sounds so good to me right now, Duo. And I got a chuckle out of that line about keeping an admirable amount of vegetable in your diet. Love it!

  17. I don’t think I’ve ever seen roasted kale before. I love the taste of kale and how healthy it is. I seem to always add to soups so thanks for this recipe…I will definitely be giving it a try.

  18. Ive never had Kale before ut i have wondered about it as specially seeing im growing my own veggies again this yr and this leafy green kept poppin out at me in seed catalogs! I think im going to try this and see what my boys think as well! Thank u ❤

  19. This sounds fantastic. Wish I had some kale left in the old garden, but I think I’ll go out and get some at the grocery to try this one out. Thanks for a great recipe.

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