How Long To Cook Kale In Oven

Big-Batch Roasted Kale

May 10, 2018

Roasted kale on a sheet tray.

Photo by Chelsea Kyle, Food Styling by Kat Boytsova

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

Ingredients

Makes about 8 cups

4 bunches curly kale (about 2 lb.), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces

6 garlic cloves, thinly sliced

1 tsp. (or more) kosher salt

1/2 cup plus 2 Tbsp. extra-virgin olive oil

Step 1

Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it's okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.

Step 2

Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.

Step 3

Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.

How would you rate Big-Batch Roasted Kale?

Reviews (8)

O M G ! This is awesome. Only one suggestion for future recipe writing. Most folks do not purchase "bunches" of kale these days with the excellent availability of 1# bags of washed, ready to go greens. Admittedly, those still need to be picked through because stems and harsh veins need to be removed (with a 1# bag, about a cup, or so), but no washing! I used true convection on this recipe and some of the exterior leaf piece were crisp-dried and wonderful. Served as a bed for a heritage pork chop dusted with Sublime Swine, this oven roasted kale was the perfect foil along with mapley-mashed sweet potatoes.
Actually growing a large patch of kale this year ... just for this recipe. Longer time in the oven resulted in longer refrigerated storage life. I have a super cold fridge, so mine was still good after 6 months.
An instant classic: healthy, easy and tasty. My whole family likes it.
I suddenly know what crisp kale is. We made a single bunch and devoured it with dinner. I took the hint of massaging the oil into each piece of kale. I knew how good it was going to be at the half time turn when I had my wife come and listen to the crisp.
Delicious and simple. Even by 12 year old son can make it. However, I'd use a lot less salt, and it takes more like 30 min in the oven.
Lovely recipe. I don't add the extra olive oil at the end. I generally make one bunch (don't know how much it weighs) so I also use about 1/2 teaspoonful of salt (depending on how large the bunch is) and less oil. It takes longer than 20 minutes. The people I have served it to also love it. We munch on it all day-as we walk by the plate.
Absolutely delicious - it never made it to the fridge the kids ate it all right off the pan!
This was easy and tasty and a great make-ahead for a weekend when my adult children were visiting. My d-i-l just texted me for the recipe! We ate it with bbq ribs one day, alongside scrambled eggs for breakfast, and my husband and I just finished it with grilled chicken last night. Warm or cold, very good. I massaged the raw kale pieces with the oil and salt until it was all evenly coated before roasting. I might use a little less salt next time, and I did not drizzle the finished kale with the final two tablespoons of oil as directed and it was fine. I applied a little sriracha to mine!