Roasting is a great way to update your usual greens recipe. Not only does it add different textures to your dish, but it can be an exciting opportunity to introduce a new vegetable into your kitchen.
I love how simple it is. Put the green of your choice in the oven for about 15 minutes, then finish in the broiler. The result is crunchy edges (think those ever-so-trendy kale chips) with a tender center. Dressed lightly with olive oil, salt, and pepper, hearty greens become transcendent.
I’ve had good success with romaine, cabbage, kale, and radicchio, but the possibilities are endless. Here are some tips for roasting any green:
- Modify to cook time based on how thick your leaves are. A head of radicchio cut in half will cook a lot longer than chopped up pieces of curly kale.
- Add a bit of your favorite cooking oil before it goes into the oven and drizzle with something more delicate (like walnut oil, pumpkin seed oil, or a fancy olive oil) after it’s cooled. This is a good time to also add lemon juice or balsamic vinegar, if you’re into that.
- Crunch is your friend. The leaves to get crispy, but chopped nuts, breadcrumbs, or shredded Parmesan take it to the next level.
The world is your oyster! But seriously. Don’t pass up greens that you’ve ruled out in the past. I find that vegetables that were too bitter for me, gain a lot of sweetness when they’ve caramelized in the oven. I’m not a collard greens person, but this recipe by From My Impossibly Tiny Kitchen made me a believer. They’re so healthy for you too.
My weekday workhorse is roasted romaine. I cut it in half, drizzle some olive oil, salt and pepper, and let it do it’s thing at 350 °F. When I’m feeling fancy I sprinkle on some almond flour (my substitute right now for breadcrumbs), parsley, and some minced garlic.
It’s so easy to eat a whole head of this stuff. I don’t even think about it.
Roasted Romaine Hearts
Recipe from Ashley Mason
3 romaine hearts
2-3 tablespoons olive oil
¼ cup almond flour
salt and pepper to taste
Preheat oven to 350°F. Cut romaine hearts in half and line the flat side up on a rimmed baking sheet.
Drizzle with olive oil, and sprinkle almond flour, salt, and pepper over the greens. Roast for 15 minutes, or until edges are lightly brown.
Turn up the heat and let the romaine hearts broil for two minutes. Check frequently to prevent burning. The oil inside the romaine should be bubbling when it’s finished.
Serve with romesco sauce or citrus dressing.
Share the greens you love to roast.