Makes 4 servings. Recipe is by Helana Brigman.
1 bunch kale, washed, dried and torn into bite-sized pieces
Olive oil, for dressing
Kosher salt, for dusting
1. Preheat oven to 350 degrees. Line a baking sheet with either a Silpat mat or wax paper. Lay kale leaves across baking sheet and dress lightly with olive oil and kosher salt. Don’t worry about overcrowding your kale leaves, as they will shrink a good bit during cooking.
2. Roast kale in oven for 5 minutes and flip. Roast for an additional 5 to 7 minutes or until kale is light and crispy. Remove from oven, cool and enjoy.