Garlic roasted kale

Yield: 10 servings (serving size: about 2/3 cup)

Ingredients

• 3  tablespoons  extra-virgin olive oil
• 1/2  teaspoon  kosher salt
• 3  garlic cloves, thinly sliced
• 1 1/2  pounds  kale, stems removed and chopped
• 2  teaspoons  sherry vinegar

Preparation

1. Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place 2 large jelly-roll pans in oven for 5 minutes.

2. Combine first 4 ingredients in a large bowl; toss to coat. Divide kale mixture evenly between hot pans, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale, and rotate pans. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.

3. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.

Recipe from Cooking Light November 2010