Roasted Kale

This simple recipe makes a crisp, chewy kale that is irresistible. You can also slice up some collard greens or Swiss chard as a substitute for kale, or mix them all together for a tasty medley.

Serves: 2Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2


  • 6 cups kale
  • 1 Tbsp. avocado oil
  • 1 tsp. garlic powder


  • Preheat oven to 375°F.
  • Wash, dry, and trim kale by pulling the leaves off the tough stems or running a sharp knife down the length of the stems.
  • Place leaves in a medium-size bowl; toss with oil and garlic powder.
  • Roast for 5 minutes on a roasting pan; turn kale over and roast another 7–10 minutes, until kale turns brown and becomes paper-thin and brittle.
  • Remove from oven and serve immediately.