Roasted Kale, Golden Raisins, and Garlic

This side dish (or snack) has everything you want in a recipe! It’s inexpensive (since you probably already have EVOO, salt, pepper, and garlic on hand), easy to make, it’s healthy, and very satisfyingly delicious.

I kinda goofed on this recipe… cookie sheet was too small to accommodate the kale, so instead of getting a bigger cookie sheet, I roasted as much kale as I could on the smaller one. After 7 minutes, the majority of the kale cooked down, so I added the rest. The result ended up being kinda soft kale and crunchy kale, but the flavors still worked. Next time I won’t be lazy and I’ll get a cookie sheet that fits all the kale I want to cook.

There must be 1,000 ways to change up this recipe to make it your own. Next time I will tinker around and add things like cranberry’s, balsamic vinegar, shallots, apple, red onions, walnuts, fresh ginger, ect.

This recipe does not have quantities for ingredients, so I’ll tell you approx how much of each ingredient I used.


  • Kale leaves (stems removed) (I had a 7 oz pkg of baby Kale on hand, but wish I had more, that amount was not alot)
  • Golden raisins (I used 3 big handfuls)
  • Thinly sliced garlic (I used 5 garlic cloves…I will do 3 or 4 next time, 5 was a bit much)
  • Extra-virgin olive oil (I added 1 tablespoon at a time until everything was well coated)
  • Coarse salt
  • Freshly ground pepper


  1. Preheat oven to 400 degrees.
  2. Toss kale, raisins, and garlic with oil and salt.
  3. Spread on a baking sheet and roast until kale darkens slightly and raisins plump up, about 12 minutes.
  4. Add salt and pepper to taste.

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