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Epicurious

Big-Batch Roasted Kale

By Kat Boytsova

5.0

(11)

Roasted kale on a sheet tray.
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.

Recipe information

  • Total Time

    40 minutes

  • Yield

    Makes about 8 cups

Ingredients

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

Preparation

  1. Step 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.

    Step 2

    Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.

    Step 3

    Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.

TagsKaleLeafy GreensVegetableGarlicRoot VegetableSnackSideDinnerBrunchLunchDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerMeal PrepMake AheadRoastEpicurious

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