Garlicky Kale Recipe From Whole Foods

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.

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