Big-Batch Roasted Kale
- 4 bunches curly kale (about 2 lb.), rinsed, ribs and stems removed, leaves torn into 1"-1 1/2" pieces
- 6 garlic cloves, thinly sliced
- 1 tsp. (or more) kosher salt
- 1/2 cup plus 2 Tbsp. extra-virgin olive oil
- Arrange racks in upper and lower thirds of oven; preheat to 325u0b0F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it's okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.
- Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.
- Kale can be made 1 week ahead. Transfer to an airtight container and chill.
curly kale, garlic, kosher salt, extravirgin olive oil
Taken from www.epicurious.com/recipes/food/views/big-batch-roasted-kale (may not work)