roasted kale


I would not have predicted a couple years ago that kale would become one of my favorite vegetables. Or that one of my favorite ways to eat it would be topped with an egg.


I recognize that the dark olive green color of cooked kale may appear unappetizing. Furthermore, it’s a leafy green vegetable, which we’re trained from childhood to distrust. To be honest, I still don’t even like cooked spinach – too mushy, if not in reality, then certainly in my mind.


Kale, though, retains a nice crunch after it’s cooked, because it’s much heartier than spinach. It has an earthy flavor, which I know makes it sound like it tastes like dirt, but to me, it’s more of an umami-type meaty flavor.

The problem is that the only way I had prepared kale before this was by braising it, which, although delicious, takes at least half an hour. This roasted method takes, I kid you not, only ten minutes in the oven, and the kale is just as tasty.


The texture of roasted kale is a little different from braised. Some of the leaves, those on the edges of the baking pan I suppose, were a little crispy, while some of the kale was more moist. Both textures were fine by me.

With a lovely poached egg on top, and some mustardy roasted potatoes, kale makes a delicious, hearty, easy, and healthy meal.


One year ago: Banana Walnut Pancakes

Roasted Kale (slightly reworded from Tuesday Recipe)

Serves 2, generously

1 bunch kale (about ½ pound)
extra-virgin olive oil
sea salt or kosher salt
sherry vinegar or red wine vinegar

1. Preheat the oven to 425F. Cut the stems off the kale and discard; rinse and shake the leaves dry. Stack the leaves and cut them crosswise into strips about 1 inch wide. Put the kale in a big bowl and drizzle with enough olive oil to coat well (about 2 tablespoons). Sprinkle with a generous pinch of salt, then gently toss the leaves. Spread the kale on a large rimmed baking sheet and pop it in the oven. Set the bowl aside without washing it.

2. Roast the kale until some of the leaves are tinged with brown, about 7 minutes. Remove baking sheet and stir the kale around, then put it back in the oven for another 3 minutes or so until all the leaves are starting to crisp. Immediately put the leaves back in the bowl you first tossed them in, then drizzle with another tablespoon of oil and a few splashes of vinegar. Toss kale with the tongs, taste, and add more oil, vinegar, or salt as needed. Toss again and serve right away.




  2. I love kale– looks great!

  3. The olive verdant color is what keeps me coming back for more! It’s been shown that lush colors are large factors in gustation because it usually hints at great nutrition, something definitely true of kale. I’m envisioning a white miso or other light seasoning marinade before roasting that would make this a great topping to soba or hiyayakko tofu 😀 Thanks for sharing this awesome idea!

  4. This looks delicious! I love the bright green colors. We don’t eat much kale, although I really like it. I’ll have to change that!

  5. This is one I will have to try again. I made it once following a recipe that used a ridiculous amount of salt. I knew to cut the amount of salt way back, but the little chips were still way too salty, so I was a bit scared off.

  6. pinkstripes says:

    Looks delicious. I ought to try some.

  7. This looks yummy! You need to give me all the kale recipes you’ve got because we get a TON from our CSA in the spring!

  8. Melissa says:

    I’m new to your site but I must say…I’m very impressed thus far and finding myself checking your site more often! I don’t eat kale much either, but mostly because I forget about it when I’m grocery shopping! I agree it’s very hearty and I love the crunch. I never would have thought to pair it with egg tho. But potatoes? Oh yeah! It’s great in a nice soup too…ala Olive Garden’s Zuppa Toscana 🙂

  9. I only discovered kale about a year ago, and I now love it too! I use it frequently where I used to reach for spinach. Never thought of roasting it, though, so I will have to try that soon!