Roasted Kale
October 10, 2008
My family once ate at Baang in Greenwich, CT to celebrate a birthday. I remember sharing the crispy spinach, which was simply fresh spinach, deep-fried and salted. It was delicious and certainly memorable — our dinner there was probably ten years ago.
This roasted kale is the same idea, but with much less oil. I followed directions I found online, but reduced the salt by half. (Even J., who is a total salt lover, thought it was plenty salty as I prepared it.) You’ll wind up with a nice big pile of greens, thin and crisp, almost like papery kale fries.
That’s one nice thing about cooking the kale in the oven: you don’t lose a lot of the bulk of the greens, even as they crisp up. I’m always disappointed by the yield when I saute my greens — a huge bunch gets reduced down to a few tablespoons, it seems. Not so with this recipe. At the end of the day, though, it’s still a huge plate of kale. This recipe doesn’t keep well, as the kale gets soggy and tastes way too salty as it cools. We made our way through about half the batch, and that was enough for us.
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Filed under: CSA,Restaurants,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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3 Comments
1.
Grammy | October 10, 2008 at 1:04 pm
Makes an interesting snack!
2.
Jodi | October 10, 2008 at 10:30 pm
Hmmm…neat. I have never had this! I’d like to try either kale or spinach all crispy and salty.
3. chickinthekitchen.com &ra&hellip | November 7, 2010 at 7:23 pm
[...] fondly. When I went back into my archives I discovered I hadn’t minded them terribly when I last made them two years ago, so I’m going to try this preparation again. I have a different variety of kale this [...]
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