Best 2 Barefoot Contessas Foolproof Crispy Roasted Kale Recipes

Are you looking for a quick and easy way to make a delicious and nutritious side dish? Barefoot Contessa's foolproof crispy roasted kale is the perfect recipe for you. This simple dish is made with just a few ingredients and can be ready in under 30 minutes. The result is a crispy, flavorful kale that is perfect for a healthy snack or side dish.

Let's cook with our recipes!

CRISPY ROASTED KALE

Crispy Roasted Kale image

Provided by Ina Garten

Categories side-dish

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.

BAREFOOT CONTESSA'S "FOOLPROOF" CRISPY ROASTED KALE

Barefoot Contessa's

Make and share this Barefoot Contessa's "Foolproof" Crispy Roasted Kale recipe from Food.com.

Provided by carrie sheridan

Categories Vegetable

Time 30m

Yield 2 lbs, 6 serving(s)

Number Of Ingredients 5

Ingredients

2 1/2 lbs curly kale or 2 bunches curly kale
1/4 cup spitiko olive oil
2 teaspoons kosher salt
1 -2 teaspoon fresh ground black pepper
1 teaspoon fleur de sel

Steps:

Preheat the oven to 350 degrees.
Arrange 3 oven racks evenly spaced on the oven.
Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear 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 t kosher salt and 1/2 t black 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.

Tips:

Choose the right kale: Look for kale with dark, hearty leaves. Avoid kale that is wilted or yellowed.
Wash the kale thoroughly: Kale can be gritty, so it's important to wash it well before using it.
Remove the kale stems: The stems of kale can be tough and fibrous, so it's best to remove them before cooking.
Tear the kale into bite-sized pieces: This will help the kale cook evenly.
Use a large baking sheet: This will help the kale spread out in a single layer and cook evenly.
Toss the kale with olive oil and salt: This will help the kale crisp up and brown.
Roast the kale at a high temperature: This will help the kale cook quickly and prevent it from becoming tough.
Watch the kale closely: Kale can burn easily, so it's important to watch it closely while it's roasting.

Conclusion:

Roasted kale is a delicious and healthy side dish that can be enjoyed as part of a meal or as a snack. It's a great way to get your daily dose of vitamins and minerals, and it's also a low-calorie option. With its crispy texture and slightly sweet flavor, roasted kale is a surefire hit with everyone who tries it.