- 1 bunch fresh kale (about 8 cups, chopped)
- 1 tablespoon canola or olive oil
- 1⁄2 teaspoon salt
Preheat oven to 350 degrees F.
Wash kale leaves.
Cut leaves off of thick stem and thoroughly dry leaves in a salad spinner or by blotting with paper towels. Discard stems.
Tear or cut leaves into bite sized pieces. Place in large bowl.
Drizzle oil over kale and toss to coat well.
Place kale leaves onto baking sheet.
Sprinkle with salt.
Bake until edges brown. About 10-15 minutes.
Serve while hot.