Image By Katie Bornn
1 bunch kale, stems discarded, leaves roughly tornOlive oil, just enough to lightly coat
1/2 tsp. Salt
Preheat oven to 300 degree Fahrenheit.
Toss kale leaves in a bowl with olive oil and salt (not too much—just enough to lightly coat).
Spread on a baking sheet and bake for 10-20 minutes, depending on the kind of kale used. They’re done once crisp and dry.
Served at Cafe Spiaggia in Chicago, recipes abound
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This recipe was most recently featured in
Boston Organics Newsletter No. 28 of 2013.