Adapted from marthastewart.com
pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Flaked sea salt or coarse salt, for sprinkling
Preheat oven to 375 degrees. Toss kale with oil, and spread in a single layer on each of 2 rimmed baking sheets. Bake, tossing kale and rotating sheets halfway through, until crisp, about 15 minutes. Let cool on sheets. Sprinkle with lemon zest and salt, and toss to coat.