Garlic-Roasted Kale

158461533Often called the queen of greens, kale is high in fiber and has more iron than beef and more calcium than milk. It’s rich in cancer-fighting antioxidants and inflammation-reducing omega-3 fatty acids. Try this 10-minute side dish from Cooking Light to find out why it’s Alexander’s number one seller in produce. 


  • 3 1/2 teaspoons extra-virgin olive oil 
  • 1/4 teaspoon kosher salt
  • 1 garlic clove, thinly sliced 
  • 10 ounces kale, stems removed and chopped
  • 1 teaspoon sherry vinegar


Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes. Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

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