Preheat the oven to 425°. 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 toss the leaves (use your hands to do this — they’re the best tool and the oil and salt are good for your skin). Spread the kale on a large rimmed baking sheet and pop it in the oven. Set the bowl aside without washing it.
Roast kale until some of the leaves are tinged with brown, about 7 minutes. Remove baking sheet and stir kale around (tongs are the best tool for this), 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.
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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 2|
|Calories from Fat: 1032 (97%)|
|Amt Per Serving||% DV|
|Total Fat 114.6g||153 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 83.1g|
|Polyunsanturated Fat 12.4g|
|Cholesterol 0mg||0 %|
|Sodium 128mg||4 %|
|Potassium 501.8mg||13 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 9g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1062
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