A mother-daughter conversation on food and cooking (mostly)

Wednesday, February 27, 2008

Roasted Kale

Holy cow, have you made roasted kale yet? I read about it almost a year ago but just now got around to making it. It's stunning. We ate it two nights in a row.

Basically you strip some kale leaves off the stalks, wash and dry them, toss them with olive oil, and roast them at 375 degrees for about 5 minutes per side. Err on the low side -- the leaves get overly brown very easily. A little chewiness is okay, as it will be mixed in with brownish crispy patches. And while the recipes I read said to toss the kale with salt, and I am a salt fanatic, I actually left it out altogether and liked it better. But try it both ways.

1 comment:

Kris said...

This did not work very well for home-grown frisee kale. I was sad. I think the kale considered herself to be ornamental even though we had intended to eat her all along. It was kind of like eating your pet goat--in fact, strikingly similar.