Hearth Kale Rustic Roasted (Printable)

A rustic, roasted kale dish with smoky paprika and crunchy pine nut garnish for a healthy side.

# What You’ll Need:

→ Vegetables

01 - 1 large bunch kale, stems removed, leaves torn into bite-size pieces

→ Oils & Seasonings

02 - 2 tbsp extra-virgin olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika (optional)

→ Garnish (optional)

06 - 2 tbsp toasted pine nuts
07 - 1 tbsp grated lemon zest

# How-To Steps:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Wash and thoroughly dry the kale leaves. Tear into bite-size pieces and place in a large mixing bowl.
03 - Drizzle olive oil over the kale, then sprinkle with sea salt, black pepper, and smoked paprika if desired. Toss well to coat evenly.
04 - Spread the kale in a single layer on the prepared baking sheet.
05 - Roast for 15 to 20 minutes, tossing halfway through, until edges are crispy and slightly browned.
06 - Remove from the oven, transfer to a serving platter, and garnish with toasted pine nuts and lemon zest if using. Serve immediately.

# Expert Advice:

01 -
  • It transforms a humble green into something crispy, salty, and impossible to stop eating.
  • You only need five minutes of actual work and the oven does the rest.
  • Its the rare side dish that feels virtuous and indulgent at the same time.
02 -
  • If the kale is even slightly damp, it will never crisp up no matter how long you roast it.
  • Crowding the pan turns this into soggy steamed kale, so use two trays if you need to.
  • The difference between crispy and burnt is about two minutes, so watch closely near the end.
03 -
  • Massage the oil into the kale with your hands for the most even coating and the crispiest results.
  • If youre doubling the recipe, use two separate baking sheets and swap their oven positions halfway through.
  • A light mist of cooking spray before the oil can help the seasonings stick even better.

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