Ingredients
Scale
- 2 cups kale (any variety), chopped into 2-inch pieces, stems removed
- Sea salt and pepper to taste
- Extra virgin olive oil (optional)
- Freshly squeezed lemon or lime juice (optional)
Instructions
- Ensure the kale is completely dry. Remove thick stems and chop leaves into 2-inch pieces.
- Preheat a medium non-stick skillet (preferably ceramic-coated) over medium heat.
- Add the kale and dry-roast for 3–5 minutes, stirring regularly, until slightly browned and crisp.
- Remove from heat and season with sea salt and freshly ground pepper.
- (Optional) Drizzle with a few drops of olive oil and a squeeze of lemon or lime juice before serving.
Notes
Tips & Flavor Variations
- Use curly, purple, or lacinato (dinosaur) kale—or mix for color.
- For extra crisp, bake at 300°F (150°C) for 10–15 mins.
- Always season after roasting to avoid sogginess.
- Snack version: just sea salt + pepper.
- Side dish: add olive oil + lemon/lime juice.
Optional Flavor Boosts
- Garlic powder (savory)
- Smoked paprika (smoky)
- Cayenne (heat)
- Turmeric + black pepper (anti-inflammatory)
Storage Tips
- This pan-roasted kale is best enjoyed fresh while it’s warm and crisp.
- If you have leftovers, keep them at room temperature for up to 1 day.
- Or refrigerate for 2–3 days, though the texture will soften over time.
Final notes
This recipe is wonderfully flexible and full of room for creativity. Feel free to mix kale varieties and season to your mood.
- Prep Time: 5
- Cook Time: 5
- Category: Snacks & Sides
- Diet: Vegan