BAREFOOT CONTESSA'S FOOLPROOF CRISPY ROASTED KALE RECIPE ...
Make and share this Barefoot Contessa's "Foolproof" Crispy Roasted Kale recipe from Food.com.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 2 lbs, 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 175.3, FatContent 10.3, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 1244.1, CarbohydrateContent 19.2, FiberContent 3.9, SugarContent 0, ProteinContent 6.3
KALE CAESAR SALAD RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
Provided by Geoffrey Zakarian
Categories side-dish
Total Time 20 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the dressing: Put the vinegar, Parmesan, Worcestershire, anchovies, egg yolk, lemon zest and juice and garlic in a blender and blend to combine. With the blender running, slowly drizzle in the oil to emulsify. Season with salt, pepper and hot sauce (if desired). Note: if the dressing is too thick, you can thin it by adding a few drops of water while the blender is running.
- For the salad: Put the baby kale in a large mixing bowl and add the lemon juice and a pinch of salt. Using your hands, gently massage the kale with the lemon juice for 1 minute, then allow to sit for 5 minutes. Dress to taste with the Caesar dressing and additional salt and pepper. Serve in individual bowls topped with the Pecorino-Romano and croutons.
- Any extra dressing can be stored in the refrigerator in an airtight container for up to 3 days.
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