Sriracha sauce and soy sauce combined with kale create a flavorful side dish.
Gluten-Free Spicy Asian Roasted Kale
- Prep Time 15 min
- Total 35 min
- Servings 4
- Ingredients 6
Ingredients
- 2 bunches (8 oz each) fresh kale, thick stems removed, cut crosswise into 1-inch strips (12 cups)
- 1 tablespoon toasted sesame oil
- 4 teaspoons rice vinegar
- 4 teaspoons honey
- 1 1/2 teaspoons gluten-free reduced-sodium soy sauce
- 1 1/2 teaspoons Sriracha sauce
Instructions
-
Step1Heat oven to 425°F. Wash and thoroughly dry kale strips; set aside. In small bowl, beat remaining ingredients with whisk.
-
Step2Place half of kale in large bowl; drizzle with half of oil mixture. Toss to coat kale. Add remaining kale, and drizzle with remaining oil mixture; toss to thoroughly coat. Place kale on ungreased large cookie sheet with sides (pan will be full).
-
Step3Roast in oven 15 to 20 minutes, stirring every 5 minutes, until edges of leaves are crispy. Serve immediately.
Nutrition
100
Calories
4g
Total Fat
4g
Protein
12g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 40
- Total Fat
- 4g
- 6%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 170mg
- 7%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 2g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 350%
- 350%
- Vitamin C
- 120%
- 120%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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