Roasted Kale Servings 2 to 4 Prep Time 5 minutes     Cook Time 15 minutes                     Tweet	Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
Simple roasted kale. This will become kale chips if roasted a few minutes longer, but I generally stop the roasting process early so there is some crispness along with a softer texture of kale. Instructional images follow the recipe.

Ingredients:

• 1 bunch Kale Lacinato kale preferred, but red or green kale work as well
• 1/2 cup raw cashews (soaked in hot water for 10+ minutes)
• 1 cup water
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 1 teaspoon low sodium soy sauce

Optional:

• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder (substitute ancho powder or cayenne)
• 1 Tablespoon Nutritional Yeast

Special Equipment:

Blender (any standard blender will work if the cashews were soaked)   (This high speed Vitamix blender works great!)    

Salad Spinner (optional)   (like this one)    

 

Preparation Method:

Notes::

Make sure to soak the cashews in hot water for 10 to 15 minutes or in cold water for 1 to 2 hours before you begin with the rest of the recipe.

You will have extra cashew milk which you can drink as is or turn into a creamy pasta sauce. To make a sauce from the extra cashew milk, add 1/4 teaspoon of granulated garlic, granulated onion, Italian herb blend, nutritional yeast, and any other herbs you like. Heat the milk and herbs in a small pot until it begins to boil and thickens. Use as you would an alfredo sauce. Refer to our Sage Cream Sauce recipe here for more ideas.

Putting it together:

Preheat the oven to 350° F

After soaking, rinse the cashews and add them to a blender along with 1 cup of water. Blend on high until very smooth and there are no visible pieces of cashew. (Yay, you just made cashew milk!)

Rinse the kale under cold water and dry in a salad spinner or with kitchen (paper) towels. Remove the stems from the kale and tear the kale leaves into 2 inch pieces. Place the kale leaves into a large bowl. Drizzle 2 to 3 tablespoons of the cashew milk on the kale leaves and use your fingers to massage the kale for about 1 minute, making sure all leaves are coated with the cashew milk. Sprinkle on the granulated garlic, granulated onion, soy sauce, and any additional seasonings you would like. Stir with your fingers to coat all of the kale leaves.

Evenly spread the kale leaves on a parchment lined baking sheet and place in the preheated oven. Roast for about 15 minutes, or until the kale begins to soften and some leaves become crisp. Remove from the oven and serve.

If desired, you can remove from the oven after 15 minutes and stir the kale leaves. Return the kale leaves to the oven for an addition 5 to 10 minutes until they begin to get crispy. Remove from the oven and let cool for at least 30 minutes, this will create seasoned kale chips.

After removing the stems and tearing the kale into 2 inch pieces, place in a salad spinner and spin to remove excess water. Alternatively, you can dry the kale on kitchen towels.

Add the cashew milk and spices to the roasted kale

Gently massage the cashew milk and spices into the kale

Place the kale on a parchment lined baking sheet and bake at 350 F for 15 minutes.

Roasted Kale served with Pumpkin Gnocchi

Enjoy!