Crunchy Roasted Kale

August 29, 2011
0 Ratings
  • Serves 4
Author Notes

This turns eating greens into just eating. Tough kale leaves become tender with crunchy edges, and studded with toasted sesame seeds. It's a simple side that's not short on flavor. —asabnis

What You'll Need
  • 2 bunches kale
  • 2 tablespoons olive oil
  • 2 tablespoons sesame seeds
  • 1 splash lemon juice
  • 2 pinches sea salt
  1. Preheat your oven to 375 degrees.
  2. Wash kale well. Remove and discard ribs. (I give them a bath in a full sink. And to quickly remove the ribs I fold the leaves in half and chop the rib out with one hack of a big knife.)
  3. Spread kale on a rimmed baking sheet in mostly one layer. A little crowding is okay.
  4. Drizzle kale with olive oil. Sprinkle with sea salt. Bake in the middle of the 375 degree oven.
  5. While kale is baking, heat a small skillet over medium-high heat. Toast raw sesame seeds, shaking to prevent burning. Remove from heat when fragrant and golden.
  6. After 10 minutes, toss the kale on the baking sheet. Sprinkle with toasted sesame seeds.
  7. Continue baking for 5-10 more minutes. Remove kale from the oven when the leaves are tender and the edges are crispy. Transfer kale to a serving dish and squeeze in some lemon juice.
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