Roasted Kale

Serves 4

When I first tried this recipe, I had no intention of making kale. I was planning on having pasta and wanted to serve broccoli rabe on the side. Unfortunately, the broccoli rabe at the store did not look fresh. I thought about substituting broccoli crowns, which I often roast as a side dish with pasta. Then I noticed that the large bags of prewashed kale were on sale. After considerable contemplation, I decided to purchase the kale and experiment with roasting instead of the usual braising, such as my Braised Kale with Olive Oil and Garlic in the similar and related recipes. I found several recipes for roasting kale, none of which were exactly what I wanted because I was not looking for crispy kale. However, I realized after reading them that I could incorporate the method I used to make Roasted Broccoli Rabe, also in the similar and related recipes, and revise it as needed to accommodate the kale. It works perfectly and makes a quick, easy, healthy and delicious side dish. Just know that, even though the bag claims that the kale is ready to use, you might want to discard any thick ribs found in the bag because they probably will not get tender enough to be edible.

Ingredients

• One bag (about 1 pound) prewashed and chopped kale (see notes below)
• 1 tablespoon olive oil
• 4 garlic cloves, chopped
• Salt and pepper to taste
• Pinch of ground nutmeg (optional)
• About 2 tablespoons water
• 2 teaspoons balsamic vinegar

Preheat oven to 400° F. If desired, line a large sheet pan with foil for easy cleanup. Pile the kale on the sheet pan. It does not need to be in one layer because it will shrink as it roasts. Add the olive oil, garlic, salt, pepper and nutmeg; toss to combine. Sprinkle with just enough water to add a little moisture. Roast for 10 minutes. Toss the leaves and roast for another 10 minutes or until tender, tenting with foil if the edges brown too quickly or start to get crisp. Drizzle with the balsamic vinegar and roast 2 more minutes. Serve immediately or at room temperature.

Notes: You can use a bunch of kale, large enough to make about 1 pound after thick stems and ribs are discarded. Rinse and coarsely chop any large leaves. It is not necessary to remove all of the water after cleaning as a little moisture helps keep everything from browning too much before getting tender.