A deliciously crispy and flavorful kale dish seasoned with lemon zest, garlic, and a hint of red pepper flakes.
20 minutes
A deliciously crispy and flavorful kale dish seasoned with lemon zest, garlic, and a hint of red pepper flakes.
Kale, Curly, stemmed and torn into 1½- to 2-inch pieces
0 lb
tablespoons
Garlic Clove, minced
each
Lemon Zest, grated
teaspoons
teaspoons
teaspoons
1. Preheat Prep
Adjust your oven rack to the upper-middle position and preheat the oven to 400 degrees Fahrenheit. In batches, thoroughly wash the kale and use a salad spinner to dry the leaves as much as possible. Arrange the kale on a rimmed baking sheet and set aside.
2. Flavor Fusion
In a small bowl, mix together the vegetable oil, minced garlic, grated lemon zest, table salt, and red pepper flakes. Drizzle this aromatic oil mixture over the prepared kale. With clean hands, gently knead and squeeze the kale to ensure each leaf is evenly coated with the oil mixture. Continue until the kale softens and begins to wilt, approximately 1 minute.
3. Kale Crispification
Roast the kale in the preheated oven for about 10 minutes, or until the leaves are tender yet some edges turn crisp and a golden brown hue. It's best to serve the kale immediately while it's still crispy, as the leaves will soften upon standing.
Sprinkle grated Parmesan cheese over the kale leaves before roasting for a cheesy, umami-rich flavor.
Toss peeled shrimp with the same seasoning mix and add to the baking sheet in the last 6-8 minutes of roasting the kale.
Add chili flakes or cayenne pepper to the kale before roasting for a spicy kick.
Serve the crispy kale alongside diced roasted chicken breast for a more filling meal.
Sprinkle the kale with grated Parmesan or pecorino cheese before the final few minutes of roasting. This will give you a cheesy, umami kick and an extra crisp texture.
Ensure kale leaves are thoroughly washed, dried, and stems removed to prevent steaming and encourage crispiness. A salad spinner or kitchen towels can assist in drying.
Spread kale in a single layer on the baking sheet to avoid steaming and achieve crispiness. Use multiple pans if needed.
Check and turn kale halfway through roasting to account for oven hot spots and ensure even crisping.
Tear kale into even pieces for consistent cooking and texture.
Preheat oven to around 400°F (205°C) and monitor cooking closely, adjusting the time based on oven performance and kale piece size.
Comments (0)