Kale is low in calories and one of the healthiest foods on the earth.
- 1 bunch kale
- 1 T olive oil
- 1 t seasoned salt or sea salt
- Baking sheet
- Silpat (optional)
- Cutting board
Note: store in an airtight container room temp
Method: Preheat oven to 300˚ F. Remove the stems from the kale with a knife or shears. Alternatively, and my favorite, is by starting at the base of the stem and pull your fingers along the stem, tearing off the leaves. Tear into bite size pieces. Wash the kale, if needed, to get dirt by submerging in water until all the sediment is off. Dry in a salad spinner or with a towel. In a large bowl drizzle kale with olive oil and salt until the leaves are evenly coated, but not drenched in oil. Bake on a parchment lined baking sheet or silpat until the edges are browned but not burnt, 20-25 minutes. Store in an airtight container for up to seven days. Serves 2-4.