Big-Batch Roasted Kale
['4 bunches curly kale (about 2 lb.), rinsed, ribs and stems removed, leaves torn into 1"–1 1/2" pieces', '6 garlic cloves, thinly sliced', '1 tsp. (or more) kosher salt', '1/2 cup plus 2 Tbsp. extra-virgin olive oil']
Arrange racks in upper and lower thirds of oven; preheat to 325°F. Toss kale, garlic, salt, and 1/2 cup oil in a very large bowl. Divide between 2 rimmed baking sheets (it’s okay to pile it on; the kale will steam and wilt as it cooks). Pour 2 Tbsp. water over each. Roast, rotating sheets and tossing halfway through, until leaves are tender and edges are crisped and slightly browned, about 20 minutes.
Transfer kale to a large bowl. Toss with remaining 2 Tbsp. oil. Taste and season with more salt, if needed.
Do Ahead: Kale can be made 1 week ahead. Transfer to an airtight container and chill.
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