Ina Garten's Crispy Roasted Kale
Crispy Roasted Kale Recipe: A hefty sprinkling of fleur de sel flakes provides a light salty crunch to roasted kale leaves.
- 2 bunches Curly Kale (about 2 1/2 pounds)
- 1/4 cup Good Olive Oil
- Kosher Salt
- freshly Ground black Pepper
- Fleur de Sel
Ina Garten's Holiday Menu - 1
Liquid Measuring Cup
Preheat the oven to 350 degrees. Arrange 3 oven racks evenly spaced in the oven.
2 bunches Curly Kale (about 2 1/2 pounds)
Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
1/4 cup Good Olive Oil
freshly Ground black Pepper
Fleur de Sel
Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot. Helpful Tips:
1. Be sure to spread out the kale so it roasts rather than steams.
2. Both the Virginia Ham
and the kale cook at the same temperature, so you can cook them at the same time.