- 7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" and "Tuscan kale")
- 1 1/2 tablespoons olive oil
- 1/4 to 1/2 tsp. coarse sea salt such as sel gris
- calories 14
- caloriesfromfat 71 %
- protein 0.0 g
- fat 1.1 g
- satfat 0.2 g
- carbohydrate 0.8 g
- fiber 0.1 g
- sodium 36 mg
- cholesterol 0.0 mg
How to Make It
Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil into a large bowl, add kale and salt, and toss to coat evenly.
Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes, until leaves are crisp but not browned, 5 to 7 minutes more.
*You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.
Make ahead: Up to 1 week, stored airtight.