roasted kale (the easiest way)

roasted kale sprinkled with pecorino romano

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  • Leaves from 1 medium bunch kale
  • ¼ to cup [80 g] salad dressing*
  • Salt
  • 3 Tbsp finely grated parmesan, pecorino, or nutritional yeast (optional**), plus more for sprinkling at the end


  1. Preheat the oven to 350°F [180°C]. Line a sheet pan with parchment paper.
  2. Place the kale leaves on the parchment-lined sheet pan. Top with the dressing and massage the leaves with your hands until they’re very evenly coated. Spread the leaves out into an even layer and sprinkle with cheese or nutritional yeast, if using. Season with salt, as needed.
  3. Bake for 15 to 20 minutes, until crispy in some spots and chewy in others.


* You can use literally any salad dressing you’d like as long as it has some fat and some acidity (including store-bought dressings). My favorite is a creamy caesar dressing (for that, I use ⅓ cup), but it also works great with a simple vinaigrette (for that, I use ¼ cup). Use your judgment about how much to add—it’ll vary depending on how big your bunch is and how flavorful your dressing is.

Here’s the vinaigrette I used for the kale in the photos (just whisk everything together):

2 Tbsp extra virgin olive oil
2 tsp mayo (can use vegan mayo or omit)
2 tsp balsamic vinegar
1 tsp mustard
1 tsp maple syrup
1 garlic clove, crushed through a press
1 big pinch salt

** Only use the cheese/nooch if your dressing goes with it. Alternatively, you could use sesame seeds, fennel seeds, or even cumin seeds—really anything that goes with your dressing of choice.