CRISPY KALE

By BobD

Ingredients

• 6-8 SERVINGS
• 1 bunch of kale, (about 1 pound), cored, leaves rinsed and thoroughly dried
• 3 to 4 tablespoons olive or vegetable oil
• 3 to 4 cloves garlic, minced
• Kosher salt, to taste.

Details

Servings 6

Preparation

Step 1

Preheat oven to 500 degrees.

Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs. Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.

Place kale in a medium bowl.

Toss with olive oil, garlic and salt, making sure leaves are well coated with oil.

Spread evenly across a large baking sheet.

Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes.

Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.