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Ina Garten's Crispy Roasted Kale

Crispy Roasted Kale tossed in large stainless mixing bowl

Products used: Olio Santo Extra Virgin Olive OilTellicherry PeppercornsPepperMate Pepper MillProfessional Half Sheet PanOval Serving PlatterStainless Steel Spatula


2 bunches curly kale (about 2½ pounds)
¼ cup Olio Santo extra virgin olive oil
Kosher salt and freshly ground black pepper
Fleur de sel



Preheat the oven to 350 degrees. Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large 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 teaspoon kosher salt, and ½ teaspoon 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.


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