Glazed Roasted Kale
When we decided to bring tamari powder into our lineup, the first thing we thought was, other than reconstituting it with water…how do we use it? So we got to work in the test kitchen.
We discovered that brassicas—vegetables like kale, Brussels sprouts, or broccoli—love the salty soy funk of tamari. These vegetables are hearty enough to stand up to the strong flavor of tamari without getting hidden behind the funk, so we took that idea and made it even better.
Kale, when it is roasted, develops a surprising crunch. Coated in a maple-cider vinegar glaze and topped with tamari powder and Korean chili flakes, it is at once crunchy, sweet, spicy, with that signature tamari flavor running throughout. The chili flakes can be omitted if you’re not a spicy food fan, though our taste testers enjoyed the contrast of the upfront sweetness of the glaze followed by the finishing heat of the chili flakes. This recipe also works wonderfully with other brassicas; if you don’t know what to do with the cauliflower in your vegetable drawer, break it into florets and give recipe this a try.
- 1 – 12 oz bag kale
- 2 Tablespoons Tamari Powder
- 1-2 teaspoons Korean Chili Flakes
- 1-2 teaspoons Pennsylvania Pepper
- 1/3 cup maple syrup
- 1/4 cup apple cider vinegar
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 teaspoon Toasted Sesame Seeds to garnish
- Preheat oven to 425°F. Get two roasting pans; you need two because you don’t want to overstuff the kale in one pan.
- Put all ingredients except Toasted Sesame Seeds into one large mixing bowl. Toss thoroughly so all kale leaves are evenly coated.
- Distribute across the two pans. When the oven is ready, put the kale in and set timer for 10 minutes.
- Check after 10 minutes. If the kale is not cooked and crisping enough, stir it on your pans and put back in the oven for 5 more minutes.
- When kale is cooked, remove from oven, place on a serving dish and garnish with sesame seeds.
