top of page
Search

Crispy Kale

Writer: Stacie Mylonas
Stacie Mylonas
Oct 8
2 min read

This is one of those recipes that shouldn't work as well as it does. You tear the leaves, massage them, season them, and ten minutes later you have something crunchy and addictive that tastes nothing like a vegetable you'd have to convince anyone to eat. Kids included.

I always make two bunches because one disappears far too quickly. The trick? Roast them in two separate batches.Giving the kale enough room on the pan is what makes all the difference.



WHAT YOU NEED

  • 2 large bunches of kale (curly or Lacinato)

  • Olive oil, enough to lightly coat the leaves

  • Kosher salt

  • Black pepper

  • Garlic powder


HOW TO MAKE IT

  1. Preheat your oven to 425°F.

  2. Strip the leaves off the stalks with a rough, fast tear. You want none of the hard, bitter stems to make it onto the pan. Don't be too precise about it.

  3. Massage the torn leaves with olive oil until every piece is lightly coated.

  4. Season generously with salt, pepper, and garlic powder. Toss everything together.

  5. Divide the kale into two equal batches. Spread the first half onto a large baking sheet in a single, loose layer. Don't pile it up or overcrowd the pan.

  6. Roast for 7 minutes, then remove the pan and give everything a toss.

  7. Check the kale. It may need another 3–4 minutes to become fully crispy. Watch it closely at this point. You're looking for crunchy and delicious, not dark or bitter.

  8. Remove the first batch and repeat with the remaining kale on the second pan.


The secret is giving the kale room to roast. If you overcrowd the baking sheet, the leaves trap moisture and steam instead of becoming crispy. Two full pans, roasted separately, are worth the extra few minutes.


WHY IT EARNS A PLACE IN THE ROTATION

Kale is one of those vegetables that brings a lot of nutritional goodness to the plate. It's rich in vitamin K, vitamin C, and beneficial plant compounds, while also contributing fibre, calcium, and folate.

Roasting at high heat brings out a delicious nutty, savoury flavour and transforms the texture completely. It's an easy way to make dark leafy greens more approachable, especially for anyone who thinks they don't like kale.

And when something this simple gets everyone eating more greens, that's a recipe worth keeping in the rotation.


Small changes. Big outcomes.


Your partner in health and longevity,

Stacie Mylonas, RHN, NNCP

 
 
 

Comments

bottom of page