We eat A LOT of kale. I mean a lot. My favorite way to cook it, is to roast it. I roast kale every week with just a little oil and salt, basically this recipe minus the “Spanish” influence. I try to spice it up every now and then, so we don’t get bored of it. I sometimes use soy instead of salt and other times I use brine of some kind instead of salt.
This one is made with olives and olive brine to mellow it out and motor boat ur mouth with flavor.
The olives themselves get nice and crispy along with the kale, I love it. I also love olives. If you don’t love olives, just omit them – but use the brine.
Ingredients:
1 bag of kale – pick out any large stems and tear large pieces into smaller pieces
2-4 tablespoons light oil – canola or light olive oil
1 cup chopped Spanish pimiento stuffed olives
1 teaspoon Chili Powder
few tbls olive brine
Directions
Preheat oven to 450 degrees F – yea kinda high…but I like to cook kale @ high temp. You can easily cook this at 350, 400 – it’ll just take a little longer.
If using a rimmed baking sheet:
In a large bowl, toss the kale with all the ingredients – use your hands or tongs and mix really well. I tend to use my hands so I can really work all the ingredients together. Roll up your sleeves.Spread out the kale on the baking sheet; the kale can be piled up a bit.
If using a deep roasting pan (my preferred method):
Just mix all the ingredients directly in the pan itself.
Bake until a little crispy on the edges but still tender, about 20 minutes. I always give the tray a few jiggles during the cook process to evenly move it around. Roast till crispy.