This roasted kale is super easy to make, and incredibly flavorful. Tossed with olive oil and garlic, it's quickly oven-roasted till you get crispy edges.

For this month's Sunday Stash, we're making a huge batch of roasted kale and using it to make easy meals all week long.

Learn how to make kale chips in 10 different flavors! This homemade baked kale chips recipe is easy, crispy, and healthy. #wholesomeyum

Roasted kale is a tasty, easy side dish! Baked until tender and crispy at the edges, it's quick to make and a total crowd pleaser.

Garlic Roasted Kale Recipe - Jeanette's Healthy Living

This Roasted Winter Vegetable Kale Salad with Pecan Vinaigrette is loaded with nutrient-dense veggies and makes a great Winter side dish. It's hearty, flavorful and full of texture. The pecan vinaigrette makes for a tangy dairy-free salad dressing. The salad is also gluten-free, vegan, paleo, and Whole30 friendly. Add this one to your list of holiday recipe ideas and follow @alannadesalvonutrition for more paleo recipes!

Last week I finished my recipe for homemade spaghettios. Not to toot my own horn, but it was pretty stinking fantastic. Somehow, amidst the excitement of slurping down ring-shaped pasta bathed in cheesy tomato soup I misplaced the actual recipe. Can you believe that? I have this yellow notebook that I keep all my handwritten...Read More

Crispy Roasted Kale from Barefoot Contessa. Preheat the oven to 350 degrees. Arrange 3 oven racks evenly spaced in the oven. Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl. Toss the kale with the olive oil, 1 teaspoon kosher salt, and ½ teaspoon pepper. Divide the kale among 3…

These Oven Roasted Kale and Chickpeas are the most satisfying salty, crunchy, and healthy snack. They are super easy to make and are delicious on top of salads and bowls!

A nourishing, plant-based salad with butternut squash, Brussels sprouts, white beans, kale, and dried fruit in a zippy, apple cider vinaigrette. Just 30 minutes required!