Roasted Kale with Balsamic Drizzle

Side Dishes Vegetables

Kale-Enough to fill a large cast iron pot. Kale will cook down to less than half.
Olive Oil-We recommend Garlic Infused Olive Oil
Balsamic Vinegar- We recommend Pomegranate Dark Balsamic
Preheat oven to 400 degrees
Wash kale and cut leaves from stems. Cut kale into 1 inch strips.
In a cast iron dutch oven with a lid, toss kale with olive oil and salt and pepper until well coated.
Cover with lid and bake for 55 minutes
NOTE: If using baking dish other than cast iron, cut baking time down by 10-15 minutes. Kale should be tender, not mushy.
Remove from oven and drizzle with balsamic vinegar. Serve immediately.

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