Big-Batch Roasted Kale
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This big-batch roasted kale is an essential addition to your weekly meal prep routine. By gently roasting the leaves with sliced garlic and a touch of steam, the kale achieves a wonderful texture that is tender in the centre with delightfully crisp, golden edges. It is a simple, savoury side dish that brings a vibrant hit of greens to any dinner table, whether served alongside roasted meats or stirred into a nutritious grain bowl.
As a heart-healthy option, this recipe relies on high-quality extra-virgin olive oil and minimal seasoning to let the natural flavour of the brassica shine. It is particularly practical for busy households, as it can be prepared up to a week in advance and kept in the fridge. Simply enjoy it cold in salads or reheat gently for a quick and nourishing weekday accompaniment.
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Ingredients for Big-Batch Roasted Kale
4 bunches curly kale (about 900g .), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces
6 garlic cloves, thinly sliced
1 teaspoon (or more) kosher salt
120ml plus 2 tablespoons extra-virgin olive oil
How to make Big-Batch Roasted Kale
Arrange racks in upper and lower thirds of oven; preheat to 163°C. Toss kale, garlic, salt, and 120ml 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 tablespoons water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.
Transfer kale to a large bowl. Toss with remaining 2 tablespoons oil. Taste and season with more salt, if needed.
Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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