Big-batch roasted kale for healthy snacking and meal prep

Ingredients for Big-batch roasted kale

• 900 g curly kale, rinsed, ribs and stems removed, leaves torn into 2.5–4 cm pieces

• 6 garlic cloves, thinly sliced

• 5 ml kosher salt (or more)

• 180 ml extra-virgin olive oil

How to make Big-batch roasted kale

1. Arrange the oven racks in the upper and lower thirds of the oven, then preheat to 160°C (fan) or 170°C (conventional).

2. In a very large bowl, toss together the kale, garlic, salt, and 120 ml of oil.

3. Divide the mixture between two rimmed baking trays, allowing for a generous pile as the kale will steam and wilt during cooking.

4. Pour 2 tablespoons of water over each tray.

5. Roast in the oven for about 20 minutes, rotating the trays and tossing the kale halfway through, until the leaves are tender and the edges are crisp and slightly browned.

6. Transfer the roasted kale to a large bowl and toss with the remaining 2 tablespoons of oil.

7. Taste and adjust the seasoning with more salt if needed.

8. Do Ahead: The kale can be prepared up to one week in advance. Store it in an airtight container in the fridge.

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.