Lacinato kale (often sold as "dinosaur kale" or "Tuscan kale") is a little crisper when roasted than ordinary kale, and its shape looks prettier on the plate. Flavor-wise, though, regular kale would be just fine to use. Serve the kale on its own as a snack, or as part of a composed plate with Calvados Pan-Fried Pork Chops and Spicy Roasted Pears.
1/2 bunch Lacinato kale (4.5 oz.), rinsed and thoroughly dried
1/3 cup olive oil
Pepper and coarse sea salt to taste
How to Make It
Heat oven to 375°.
Toss kale leaves in olive oil and spread in a single layer on a large sheet pan. Season with pepper.
Roast 10 to 13 minutes, or until crisp, turning over halfway through. Remove from oven and sprinkle with salt and more pepper.
Great as a snack, I wouldn't serve as part of a dinner. My husband and 16 year old son don't care for it at all. I drizzle the olive oil over the kale rather than toss. It's very important that the kale is dry before roasting (use a salad spinner) or it will be soggy.