2 tb olive oil
1 tsp salt
1 bunch kale

I also like to toss a few pinches of garlic powder and cayenne pepper in with the salt for a little extra flavor.

Preheat oven to 350. Remove stems from kale leaves and chop into slightly larger than bite-sized pieces (they will shrink down a little). Wash leaves and dry thoroughly (I prefer using my salad spinner). Place chopped kale into a bowl and drizzle with olive oil. Sprinkle with salt and toss to coat evenly. Spread onto parchment- or foil-lined cookie sheet and bake for 10 minutes. After 10 minutes, check and see how kale is looking. If it's still too green, pop it back in the oven for 2-3 minutes until slightly brown and crispy.

Serving Size: Makes 4 servings (unsure of measurement)

 

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