This easy Crispy Barefoot Contessa Crispy Roasted Kale is a simple and healthy side dish that’s quick to prepare. With crispy, golden kale leaves and a sprinkle of fleur de sel, it’s a delightful addition to any meal. You can easily adjust it with common ingredients like olive oil and salt, and it’s perfect for anyone looking for a nutritious and flavourful bite!
Ingredients Needed
- 2 bunches curly kale (about 1.1 kg)
- 60 ml good olive oil
- Kosher salt and freshly ground black pepper
- Fleur de sel
How To Make Crispy Roasted Kale
- Preheat the oven: Preheat the oven to 180°C (350°F). Arrange 3 oven racks evenly spaced in the oven.
- Prepare the kale: Lay each kale leaf on a board and cut out the hard stem with a small sharp knife. 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, then return the kale to it.
- Toss and season: Toss the kale with the olive oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Divide the kale among 3 sheet pans or roast in batches to avoid overcrowding. Overcrowding can cause the kale to steam instead of roast and it won’t crisp up.
- Roast the kale: Roast the kale in the preheated oven for 15 minutes, or until crisp.
- Serve: Sprinkle with fleur de sel and serve immediately while hot.
Recipe Tips
- Dry the kale well: After washing, dry the kale thoroughly with a salad spinner. This helps it crisp up nicely when roasting.
- Don’t overcrowd the pan: Spread the kale evenly on the baking sheet. If there’s too much on one pan, it will steam instead of crisp.
- Use enough oil: Toss the kale well with olive oil to make sure every piece is coated. This helps it become crispy and golden.
- Watch it closely: Kale can burn quickly. Keep an eye on it during the last few minutes of roasting to avoid overcooking.
- Serve immediately: Crispy roasted kale is best served straight from the oven for maximum crunch and flavour.
How To Store & Reheat Leftovers
- Refrigerate: Store leftover Crispy Roasted Kale in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat leftover Crispy Roasted Kale in a 350°F oven for 3-5 minutes until hot and crisp again.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 140
- Total Fat: 10g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 310mg
- Potassium: 520mg
- Total Carbohydrate: 12g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 5g
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Barefoot Contessa Crispy Roasted Kale
Description
This easy Crispy Barefoot Contessa Crispy Roasted Kale is a simple and healthy side dish that’s quick to prepare. With crispy, golden kale leaves and a sprinkle of fleur de sel, it’s a delightful addition to any meal. You can easily adjust it with common ingredients like olive oil and salt, and it’s perfect for anyone looking for a nutritious and flavourful bite!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C (350°F). Arrange 3 oven racks evenly spaced in the oven.
- Prepare the kale: Lay each kale leaf on a board and cut out the hard stem with a small sharp knife. 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, then return the kale to it.
- Toss and season: Toss the kale with the olive oil, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper. Divide the kale among 3 sheet pans or roast in batches to avoid overcrowding. Overcrowding can cause the kale to steam instead of roast and it won’t crisp up.
- Roast the kale: Roast the kale in the preheated oven for 15 minutes, or until crisp.
- Serve: Sprinkle with fleur de sel and serve immediately while hot.
Notes
- Dry the kale well: After washing, dry the kale thoroughly with a salad spinner. This helps it crisp up nicely when roasting.
- Don’t overcrowd the pan: Spread the kale evenly on the baking sheet. If there’s too much on one pan, it will steam instead of crisp.
- Use enough oil: Toss the kale well with olive oil to make sure every piece is coated. This helps it become crispy and golden.
- Watch it closely: Kale can burn quickly. Keep an eye on it during the last few minutes of roasting to avoid overcooking.
- Serve immediately: Crispy roasted kale is best served straight from the oven for maximum crunch and flavour.
Barefoot Contessa Crispy Roasted Kale