ven the cynics have to admit: Kale has range. Raw, its leaves are tenacious and hearty, but a brief stint on the stovetop renders the vegetable moist and tender, and a long, low period in the oven produces crispy, shattery chips. And as I recently discovered, roasting can capture the many faces of cooked kale on a single baking sheet. In just 10 minutes in a hot oven, the leaves turn a deep emerald color and take on a delightful mélange of textures: crunchy, browned edges; crisped
Why You’ll Love Roasted Kale
Feb 08, 2022
3 minutes
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