Garlic Roasted Kale
- 3 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1 garlic clove, thinly sliced
- 10 ounces kale, stems removed and chopped
- 1 teaspoon sherry vinegar
Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.
Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. Bake an additional 5 minutes or until edges of leaves are crisp and kale is tender. Place kale in a large bowl. Drizzle with vinegar; toss to combine. Serve immediately.