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!
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.
Substitutions:Savoy cabbage is a good replacement for napa cabbageRemoving 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.