Roasted Kale with Parmesan, Shallot, and Nutmeg
Just 10 minutes in the oven unlocks a variety of vivid textures in the brassica.
WHY THIS RECIPE WORKS
We used curly kale for roasting because it retained some volume and featheriness, even when cooked. After tearing the leaves into large pieces and rinsing them, we spun the leaves in a salad spinner to remove most of the excess moisture tha...