Since we’ve had a long, (relatively) cool spring, my kale plants are still flourishing. I’m staving off bolting for as long as I can, but I can see that it’ll happen soon… so I’m enjoying lots and lots of kale now, while I can.
A friend clued me in to her favorite, super-simple way to prepare kale not long ago, and it has become a staple side dish around our house. You toss your kale with olive oil, salt and pepper, roast it, and top it off with a squeeze of lemon.
It’s so simple and so good!
Also on my list to try soon are kale pesto and green smoothies (I’m finally getting a Vitamix — look out!).
What’s your favorite way to use kale?
- 1 bunch kale (preferably lacinato), tough stems removed, torn into bite-size pieces
- 2 Tbsp olive oil
- kosher salt and freshly-ground pepper
- juice of one lemon
- Preheat the oven to 400°. Toss the kale with the olive oil and a generous sprinkling of salt and pepper in a large bowl.
- Spread the kale in a baking dish and roast, tossing occasionally, for 10 to 15 minutes, until wilted and just starting to brown on the edges.
- Remove from the oven and squeeze the lemon over the kale, tossing to coat evenly. Serve warm.