Big-Batch Roasted Kale

Ingredients for Big-Batch Roasted Kale

• 4 bunches curly kale (about 900g .), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces

• 6 garlic cloves, thinly sliced

• 1 teaspoon (or more) kosher salt

• 120ml plus 2 tablespoons extra-virgin olive oil

How to make Big-Batch Roasted Kale

Arrange racks in upper and lower thirds of oven; preheat to 163°C. Toss kale, garlic, salt, and 120ml 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 tablespoons water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.

Transfer kale to a large bowl. Toss with remaining 2 tablespoons oil. Taste and season with more salt, if needed.

Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.