Active Time

　　20 minutes

　　Total Time

　　40 minutes

　　This big batch of tender roasted kale can be kept in the fridge and added to meals throughout the week. Toss it into salads and stir-fries, stir it into soups, or use it in a grain bowl.

　　

Ingredients

Makes about 8 cups

　　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

　　

Step 1

Arrange racks in upper and lower thirds of oven; preheat to 325°F. 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.

　　

Step 2

Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.

　　

Step 3

Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.