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Roasted Kale & Napa Cabbage

This recipe combines the mild flavour of napa cabbage with the smokey buttery crunchy flavour and texture of roasted kale. It is a great side dish to compliment lighter proteins like fish and chicken.

This was originally published in March 2018 and has since been updated to include more information, FAQs and updated pictures.

What I love the most about Roasted Kale are those crunchy pieces that when browned give off a great smoky and buttery flavour along with a great crispy texture.

If you follow my tips for making this roasted kale and napa cabbage dish I promise even if you haven’t been a kale fan before you will be soon.

I have to admit I am not a fan of kale in all forms.  I most certainly do not like Kale chips with all those seasonings.  For me all those seasonings seem a bit of overkill. Kale in my opinion is better when it is lightly seasoned and baked – keeping it simple.

The first time I was introduced to this combination of kale and napa cabbage together was at my Cousin’s who invited us over for dinner. I was in love at first bite. Light, healthy, and a crispy smokiness. Yum! 

She served this dish alongside roasted salmon and it was the perfect combination. Chicken and other fish varieties also work really well with this side dish.

recipes that pair well:

ingredients you need:

MY ROASTED KALE SALAD TIPS

  • Use the freshest kale and napa cabbage you can find. When kale sits in the fridge even within a day it tends to get limp. It is still fine to eat but makes it tougher to get the crunchy bits during the roasting process
  • Line the baking sheet with foil. Not only is it easier to clean up later but I find the foil helps the greens crisp up a bit faster
  • Since everyone’s oven is different for a little extra crunch on the kale turn on the broiler for the last minute or two of cooking to brown up the end of the kale a bit more… who doesn’t love more crunchy bits
  • If you can’t find napa cabbage, savoy cabbage will also do

how to remove the hard stem from kale:

The hard vein that runs in the centre of each kale leaf is tough and not very tasty. I like to remove this before chopping and roasting the kale.

To do so use a sharp knife and slice along each side of the vein in the centre. The vein gets wider as you move to the bottom of the leave so this will resemble a v-shape. Then slice piece hanging on at the top to remove an discard.

Storing roasted Kale & Napa cabbage:

This recipe is best right out of the oven to maintain the crispiness of the kale leaves but if you have leftovers you can store in a sealed container for up to 4 days in the fridge.

reheating methods:

  • Put back in the oven and set on broil for a few minutes to regain the crispiness for the kale. Watch it carefully though because it will brown quickly.
  • Reheat in the microwave for about 1-2 minutes depending on the amount leftover
  • Place the remaining kale and napa cabbage on the wire rack in an air-fryer at 375 F for 5 minutes.

If you like this recipe please leave a comment and give it a 5 star rating.

A bowl of roasted kale and napa cabbage on a grey wood table with serving spoons

Roasted Kale & Napa Cabbage

This roasted kale and napa cabbage recipe is a healthy and light side dish to chicken or fish.  The mild peppery flavour of the napa cabbage is a great compliment to the smokey and buttery flavour from the roasted kale and oh those crunchy kale bits….. yum!
5 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: 21 Day Fix, Kale, Napa Cabbage, Nappa Cabbage, Vegan Recipes, Vegetable Dish
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 cups
Calories: 104kcal

Equipment

  • Oven
  • Baking Sheet
  • Aluminum Foil
  • Knife
  • Measuring Spoons

Ingredients

  • 1 bunch of kale chopped, stems removed
  • 1/2 large head of napa cabbage chopped
  • 2 cloves of garlic thinly sliced or minced
  • 2 tbsp olive oil
  • 3/4 tsp sea salt

Instructions

  • Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.
  • Place the napa cabbage, kale, garlic, olive oil and sea salt on the lined baking sheet.
  • Mix by hand or with a spoon to evenly coat the napa cabbage and kale with the olive oil and salt.
  • Roast for 20 minutes turning the oven 2 broil for the last 2 minutes if needed to get some of the kale bits crunchy. Watch carefully to avoid burning. Serve immediately.

Notes

Substitutions:
Savoy cabbage is a good replacement for napa cabbage
Removing the Kale Stems:
Using a sharp knife make a slice on each side of the centre of the stem/vein in the kale leaf.  Remove and discard.
21 Day Fix Container Count:
If following the 21 Day Fix Container System a serving of this recipe would be considered 1 green and 2 tsp.

Nutrition

Serving: 1cup | Calories: 104kcal | Carbohydrates: 8g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 164mg | Potassium: 511mg | Fiber: 2g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 130mg | Iron: 1.6mg
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Please Note:The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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4 Comments

  1. I love kale, but don’t make it often. This gives me a great excuse to make it soon- it looks delish!

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