If there is one vegetable that I prepare for my family and friends that incites the most comments it would be kale. People fall into one of two camps: either they have never heard of it and have no idea what to do with it (let’s admit, it looks like it may qualify for the mystery ingredient on Iron Chef) or someone served it to them steamed to death and tasteless forever tainitng their memory of it. The fact is that this leafy green vegetable is packed with vitamins A, C, and K and over a quater of your daily Manganese needs- for just a cup raw! It is extremely versatile- you can roast it, braise it, marinate it in a cold salad, dehydrate it for chips, juice it, or toss it raw into your favorite smoothie (or have us do it for you!). Most people, however, associate it with its’ green cousin, the collard, in terms of cooking time and feel daunted at the thought of tackeling what appears to be a lengthy prep and cooking task. This recipe, however, takes about 5 minutes to prep and 20 minutes to cook for some of the most delicious greens to have ever graced your table. The pine nuts add a delectable crunch and the shallots add just a hint of sweetness to balance the garlic leaving everyone demanding a recipe by the end of the meal. If you didn’t like kale before I promise this recipe will make you a convert!
Roasted Kale with Garlic, Shallots, and Pine Nuts (Vegan, Gluten Free)
Makes 4 servings
Ingredients:
- 1 bunch organic green kale, rinsed, stems removed, and torn into medium sized pieces
- 3 Tbsp Spectrum Extra Virgin Olive Oil
- 1/4 c pine nuts
- 4 cloves garlic, roughly chopped
- 1 large shallot, sliced thinly
- 1 tsp sea salt
- 1/4 tsp fresh ground black pepper
- Kelapo Extra Virgin Coconut Oil pan spray
Method
- Pre-heat the oven to 400F.
- In a large bowl, toss the kale, pine nuts, garlic, and shallots until everything is evenly distributed.
- Add the olive oil, salt, and black pepper and toss well with tongs until the kale is evenly coated with the oil.
- Grease a large sheet tray with the Kelapo pan spray and spread the kale mixture evenly over it. It is OK if the kale appears to be overflowing, just pile it on togetherÐ it will shrink dramatically while cooking.
- Place the tray in the oven and cook for 20 minutes, Halfway through take the tray out and toss the kale to ensure even cooking. Some of the kale will be crispier than others.
- Serve hot as a quick, healthy side dish to your favorite weeknight meal!
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