Big Batch Roasted Kale Food

CRISPY ROASTED KALE

Crispy Roasted Kale image

Provided by Ina Garten

Time 30m

Yield 6 servings

Number Of Ingredients 4

Ingredients

2 bunches curly kale (about 2 1/2 pounds)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel

Steps:

Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

BIG-BATCH ROASTED KALE

Big-Batch Roasted Kale image

This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

Provided by Kat Boytsova

Categories Kale Garlic Sunday Stash Roast Dinner Healthy Vegetarian Wheat/Gluten-Free Sheet Pan

Yield Makes about 8 cups

Number Of Ingredients 4

Ingredients

4 bunches curly kale (about 2 lb.), rinsed, ribs and stems removed, leaves torn into 1"-1 1/2" pieces
6 garlic cloves, thinly sliced
1 tsp. (or more) kosher salt
1/2 cup plus 2 Tbsp. extra-virgin olive oil

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup 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 Tbsp. 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 Tbsp. 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.

KALE SOUP

Kale Soup image

This is a combination of several Kale soup recipes I looked at, then modified to be in keeping with my Nutritarian eating style. The end result is a delicious soup with lots of flavor and healthy vegetables. It makes a big batch so there is plenty to freeze or eat another day. You can reduce prep time by using pre-chopped or frozen kale, frozen onion and mushrooms and jarred garlic.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories Greens

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

12 ounces kale, de-stemmed and chopped
8 large garlic cloves, minced
1 large onion, chopped
6 mushrooms, chopped
5 (15 ounce) cans low sodium vegetable broth, divided
2 (15 ounce) cans low-sodium small white beans, drained and rinsed, divided
1 (15 ounce) can diced tomatoes
2 tablespoons dried parsley flakes
1 tablespoon italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon paprika
1/4 teaspoon fresh ground black pepper
1 teaspoon fennel seed

Steps:

Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.
Prepare garlic, onion and mushrooms and set aside.
In a blender or food processor, puree 1 can of broth and 1 can of beans until smooth.
Combine puree, kale, garlic, onion, mushrooms, remaining broth, beans, tomatoes and seasonings in a large soup pot (at least 6 quarts).
Bring to a boil on moderately high heat, stirring frequently to prevent sticking or burning on the bottom.
Reduce heat and simmer 30-45 minutes, stirring occasionally.

Nutrition Facts : Calories 136.4, Fat 0.7, SaturatedFat 0.1, Sodium 24.4, Carbohydrate 26.2, Fiber 5.9, Sugar 2.3, Protein 8.5

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