This is a staple, around my house. We generally always have kale, and I pretty much always have some around for that mid-afternoon snack- and protein boost- that is needed.
Take a bushel of Kale (or a “bunch” – whatever you get at the store)
Rinse.
Pull the leaves off the stem and arrange on a cookie sheet.
Drizzle olive oil (I prefer Chipotle EVOO) over the top of the Kale, then toss and place back on cookie sheet)
Sprinkle (very lightly) with Sea Salt and black pepper
Cook at 350 for no more than 10 min. Kale will be slightly crunchy.
Enjoy warm, or at room temperature.
