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!