Courtesy of Stuart from Charlie’s

1 bunch lacinato kale

1 Tbsp. olive oil

1 teaspoon kosher or sea salt

Preheat oven to 350°. Line a cookie sheet with parchment paper.

With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite sized pieces. Wash and dry thoroughly in a salad spinner. Drizzle with olive oil and sprinkle with salt.

Bake for 10-15 minutes until edges are golden brown. Be careful – do not overcook!


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