Hearth Kale Roasted Side (Printable)

Roasted kale seasoned with olive oil, sea salt, and smoked paprika, garnished with pine nuts and lemon zest.

# What You’ll Need:

01 - 1 large bunch kale (about 7 ounces), stems removed, leaves torn into bite-size pieces

02 - 2 tablespoons extra-virgin olive oil

03 - 1/2 teaspoon sea salt

04 - 1/4 teaspoon freshly ground black pepper

05 - 1/2 teaspoon smoked paprika (optional)

06 - 2 tablespoons toasted pine nuts

07 - 1 tablespoon grated lemon zest

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.

02 - Wash and dry kale leaves thoroughly. Tear into bite-sized pieces and place in a large mixing bowl.

03 - Drizzle olive oil over the kale. Sprinkle with sea salt, black pepper, and smoked paprika if using. Toss to coat evenly.

04 - Spread 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 kale from oven, transfer to serving dish, and garnish with toasted pine nuts and lemon zest if desired. Serve immediately.

01 -

It turns a leafy green into something you actually crave, crispy and savory like chips but without the guilt.
The whole thing takes half an hour and dirties exactly one bowl and one pan.
You can taste the difference when you use good olive oil and real sea salt.

02 -

Dry the kale completely or it will never get crispy, I once skipped this step and ended up with sad, soggy greens.
Do not pile the leaves on top of each other, they need space to breathe and crisp up or they will just wilt.
Watch the oven in the last five minutes, kale goes from perfect to burnt in a blink.

03 -

Massage the oil into the leaves with your hands, it makes a huge difference in how evenly they crisp.
Use two baking sheets if you are doubling the recipe so the kale is not crowded.
Taste a piece right out of the oven and adjust the salt before serving, it is easier to add more than to fix over-salted kale.