Big-Batch Roasted Kale
A healthy and crispy side dish featuring bunches of curly kale roasted with garlic and olive oil until tender and lightly browned. Perfect for meal prep as it keeps well for up to a week.
Ingredients
- •4 bunches curly kale
- •6 cloves garlic
- •1 tsp kosher salt
- •½ cup extra-virgin olive oil
Cooking Instructions
- 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.
20 min
- 2.
Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.
5 min
- 3.
Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.
