Roasted Kale & Napa Cabbage
This roasted kale and napa cabbage recipe is a 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!
Servings: 4 cups
Calories: 104kcal
Equipment
- Oven
- Baking Sheet
- Aluminum Foil
- Knife
- Measuring Spoons
Ingredients
- 1 bunch of kale chopped, stems removed
- ½ large head of napa cabbage chopped
- 2 cloves of garlic thinly sliced or minced
- 2 tbsp olive oil
- ¾ 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