I simply love kale. Not because I'm a registered dietitian and it's quote on quote healthy but because it's an excellent garnish! It has a bright color, it's versatile, and it holds it form to look pretty no matter how you cook it. Unless you put it in the toaster, kale will always bring out the best in a dish! This roasted kale recipe is simple, yes, but is an excellent utilization of a different flavor profile from what we've seen done before. Also, it's a yummy snack!
Crispy Ancho Chile Kale
“Torn kale roasted in garlic and coriander olive oil served with charred ancho chiles!”
Prep Time: 15 minutes Total Time: 30 minutes Serves: 6
4 ounces dried ancho chile - rehydrated
16 ounces kale, de-ribbed and torn into large pieces
3 tablespoons extra-virgin olive oil
1 teaspoon ground coriander
1/4 teaspoon black pepper
1/4 teaspoon kosher salt
8 gloves of garlic, peeled and crushed
1. Rehydrate the ancho chiles by covering them with boiling water for 20 minutes. Drain the water, remove the seeds, and chop into bit size pieces.
2. Toss the ancho chiles with the torn kale, olive oil, coriander, black pepper, salt, and crushed garlic.
3. Spread onto a sheet tray and roast at 425 Fahrenheit for 3 minutes. Turn the kale over and roast for an additional 2 minutes until crispy.