Description
Lime maple roasted kale baked with garlic served with squeezed lime and a drizzle of maple syrup. Perfect for a plant-based side dish to your main meal.
Ingredients
- 2 bunches Cal-Organic Green Kale, de-stemmed, and torn into large pieces (rinsed and dried well)
- 1 TBSP avocado oil
- 2 cloves garlic, minced
- Himalayan sea salt, to taste
- pinch of red pepper flakes (optional)
- ½ lime, squeezed
- 1 tsp pure maple syrup
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Prepare the kale and make sure it’s well-dried for this recipe. I like to use a salad spinner to get all of the moisture off.
- Add the kale to a large mixing bowl with the avocado oil and massage the oil into the leaves with your hands until they’re soft and well-coated.
- Transfer the massaged kale to the baking sheet into an even layer. It’s OK for some of the pieces to be overlapping. Sprinkle the kale with the minced garlic, Himalayan sea salt, and optional red pepper flakes. Transfer the baking sheet to the oven and bake for 15-20 minutes, until the kale leaves are slightly crunchy on the edges. Stir the kale leaves at the halfway point.
- When the 15-20 minutes are up, remove the sheet pan from the oven and squeeze lime and drizzle maple syrup over the baked kale. Toss the kale with a spoon to mix the lime and maple syrup with the leaves. Serve the kale warm.
- Store leftovers in an airtight container in the refrigerator for up to 5 days and reheat before serving.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Grain-Free, Refined-Sugar-Free