Roasted Kale with Garlic, Red Pepper Flakes, and Lemon

americastestkitchen.com

Danny Sands

1 pound curly kale, stemmed and torn into 1½- to 2-inch pieces (12 cups)

2 tablespoons vegetable oil

2 garlic cloves, minced

1 teaspoon grated lemon zest

½ teaspoon table salt

¼ teaspoon red pepper flakes

View Nutritional Information i

subheading: BEFORE YOU BEGIN:

Washing the kale and drying it in the salad spinner leaves it with just the right amount of surface moisture to facilitate cooking; kneading and squeezing the kale helps soften its texture and evenly distributes seasonings—do not skip these steps. Kale bunches can vary in the amount of usable leaves; buy 1 pound to ensure that you end up with 12 cups (10 ounces) of kale pieces. To minimize waste, look for bunches where leaves run the length of the stem. Serve the roasted kale as a side dish or mix it into pastas, scrambles, or grain bowls. Washing the kale and drying it in the salad spinner leaves it with just the right amount of surface moisture to facilitate cooking; kneading and squeezing the kale helps soften its texture and evenly distributes seasonings-do not skip these steps. Kale bunches can vary in the amount of usable leaves; buy 1 pound to ensure that you end up with 12 cups (10 ounces) of kale pieces. To minimize waste, look for bunches where leaves run the length of the stem. Serve the roasted kale as a side dish or mix it into pastas, scrambles, or grain bowls.

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