Big-Batch Roasted Kale

kale garlic sunday stash roast dinner healthy vegetarian wheat/gluten-free sheet pan

Kat Boytsova

Makes about 8 cups

Source

Ingredients

4 bunches curly kale (about 2 lb.), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces

6 garlic cloves, thinly sliced

1 tsp. (or more) kosher salt

1/2 cup plus 2 Tbsp. extra-virgin olive oil

Method

Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it’s okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.

Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.

Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.