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:
- Flaky Oven Baked Salmon
- Whole Roasted Chicken with Dijon Herb Butter
- Cuban Style Baked Tenderloin
- Calamari Fritti
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.
- 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.
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Roasted Kale & Napa Cabbage
- Baking Sheet
- Aluminum Foil
- Measuring Spoons
- 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
- 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.
For the step-by-step version of this recipe, check out the How To Make Butter Smothered Green Beans & Cashews Story.