Ingredients for Barefoot Contessa's Foolproof Crispy Roasted Kale
- 1 large bunch kale
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon fleur de sel (optional)
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How to Make Barefoot Contessa's Foolproof Crispy Roasted Kale
- Preheat oven to 350°F (175°C). Position 3 oven racks evenly spaced.
- Lay each kale leaf flat on a cutting board and carefully remove the tough stems using a small sharp knife.
- Tear the kale leaves into bite-sized pieces.
- Wash the kale thoroughly in a large bowl of cold water.
- Drain the kale completely. Use a salad spinner for best results.
- Pat the kale dry with paper towels or a clean kitchen towel.
- In a large bowl, toss the kale with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Divide the kale evenly among 3 large baking sheets. Avoid overcrowding; kale should be in a single layer.
- Roast for 15-20 minutes, flipping halfway through, until the kale is crispy and slightly browned. Watch carefully to prevent burning.
- Remove from oven and sprinkle with 1/4 teaspoon fleur de sel (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
0g
Fat
7g
Carbs
6g
