Roasted Kale with Parmesan, Shallot, and Nutmeg

Name: Roasted Kale with Parmesan, Shallot, and Nutmeg
Yield: Serves 4
Ingredients: 1 pound curly, kale, stemmed and torn into 1½- to 2-inch pieces (12 cups); 1 ounce, Parmesan cheese, grated (½ cup); 2 tablespoons, vegetable oil; 2 tablespoons, minced shallot; 1/2 teaspoon, table salt; 1/4 teaspoon, ground nutmeg

Side Dishes
Vegetables

By Annie Petito ･ Appears in Cook's Illustrated March/April 2022

Just 10 minutes in the oven unlocks a variety of vivid textures in the brassica.

SERVES 4

TIME 30 minutes

Roasted Kale with Parmesan, Shallot, and Nutmeg

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