Crispy Roasted Kale

  • prep time15 min
  • total time 30 min
  • serves 6

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86 Ratings
Directions for: Crispy Roasted Kale


2 ½ pounds (2 bunches) curly kale

¼ cup good olive oil

Kosher salt and freshly ground black pepper

Fleur de sel


1. Preheat the oven to 350ºF. Arrange 3 oven racks evenly spaced in the oven.

2. 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.

3. 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.

See more: Healthy, Quick and Easy, Roast, Side, Snack

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