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Gluten-Free Spicy Asian Roasted Kale
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Prep Time:
15 minutes
Total Time:
35 minutes
Spicy Sriracha and savory soy sauce kale dish.
Ingredients:
  • 2 bunches (8 oz each) fresh kale, thick stems removed, cut crosswise into 1-inch strips (12 cups)
  • 1 tablespoon toasted sesame oil
  • 4 teaspoons rice vinegar
  • 4 teaspoons honey
  • 1 1/2 teaspoons gluten-free reduced-sodium soy sauce
  • 1 1/2 teaspoons Sriracha sauce
Instructions:
  • Preheat oven to 425°F. Wash and dry kale strips completely; then, set aside. In a small bowl, whisk together the rest of the ingredients.
  • In a large bowl, layer half of the kale and drizzle with half of the oil mixture. Toss to coat evenly. Add the remaining kale and drizzle with the rest of the oil mixture. Toss until kale is thoroughly coated. Transfer kale to an ungreased large rimmed baking sheet (pan will be full).
  • Roast in the oven for 15-20 minutes, making sure to stir every 5 minutes, until the edges of the leaves turn crispy. Serve right away.

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