Recipes Side Dish Vegetables Greens Chili-Roasted Kale 4.4 (53) 43 Reviews 5 Photos This recipe was adapted from one of my favorite methods of preparing broccoli and cauliflower - roasting at high heat with the bold flavor of chili powder. The result with kale is a little outrageous - fiery flavor with a unique crispy texture! Recipe by SJRJA Published on June 16, 2008 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 5 5 5 5 Prep Time: 15 mins Cook Time: 10 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 4 cups kale, washed and stems removed 1 tablespoon extra-virgin olive oil 1 tablespoon chili powder ½ teaspoon kosher salt Directions Preheat an oven to 400 degrees F (200 degrees C). Place the kale into a large mixing bowl, and drizzle with the olive oil. Toss until evenly coated, then sprinkle with the chili powder and kosher salt, and toss again. Spread the seasoned kale onto a baking sheet. Roast in the preheated oven for 5 minutes, then stir the kale, and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes. Serve immediately. I Made It Print Nutrition Facts (per serving) 70 Calories 4g Fat 8g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 70 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 289mg 13% Total Carbohydrate 8g 3% Dietary Fiber 2g 7% Total Sugars 0g Protein 3g Vitamin C 82mg 409% Calcium 96mg 7% Iron 1mg 8% Potassium 338mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved