Roasted Kale

I’m not the biggest fan of raw kale salads. I think raw kale is tough and can be hard to eat. However, I love roasted kale. When kale is roasted, it turns into a delicate, savory and comforting side dish for any night of the week. The best part? It’s so easy to make. I use pink Himalayan salt because I recently learned it helps to balance hormones.

Roasted Kale

Serves: 2-4

Time: 25 minutes


  • 2 cups kale
  • ΒΌ cup olive oil
  • 1 teaspoon salt


  • Preheat oven to 350 degrees
  • Rinse kale and dry completely
  • Line a baking sheet with parchment paper
  • Distribute the kale on the baking sheet, drizzle with olive oil and sprinkle with salt
  • Toss kale around on the baking sheet
  • Put in the oven on the middle rack for 20 minutes or until the kale is crisp and slightly brown
  • Enjoy!
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