Roasted Kale with Parmesan, Shallot, and Nutmeg

Name: Roasted Kale with Parmesan, Shallot, and Nutmeg
Yield: Serves 4
Ingredients: 1 pound curly, kale, stemmed and torn into 1½- to 2-inch pieces (12 cups); 1 ounce, Parmesan cheese, grated (½ cup); 2 tablespoons, vegetable oil; 2 tablespoons, minced shallot; 1/2 teaspoon, table salt; 1/4 teaspoon, ground nutmeg

6 comments

Appears in Cook's Illustrated March/April 2022

Side Dishes

Vegetables

Just 10 minutes in the oven unlocks a variety of vivid textures in the brassica.

SERVES4

TIME30 minutes

Roasted Kale with Parmesan, Shallot, and Nutmeg

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...

This is a members' feature.