this is a really tasty kale recipe... since it's crispy it's almost like a snack. it's great on its own, or as a garnish on soups and salads, or some added crunch in sandwiches. if you want it to be crispy, serve it right away. it wilts a bit over time, though it retains its yummy flavor.
- 3 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1 garlic clove, thinly sliced
- 10 ounces kale, stems removed and chopped
Arrange oven racks in center and lower third of oven. Preheat oven to 425°. Place a large jelly-roll pan in oven for 5 minutes.
Combine first 4 ingredients in a large bowl; toss to coat. Place kale mixture on hot pan, spreading with a silicone spatula to separate leaves. Bake at 425° for 7 minutes. Stir kale. If necessary, bake an additional 5 minutes or until edges of leaves are crisp and kale is tender.