- 1 bunch of Kale (preferably organic), rinsed and dried
- Extra Virgin olive oil (about a tablespoon)
- Dash of unrefined sea salt (about ½ teaspoon)
- Cracked black pepper
- Lemon juice (optional)
Preheat your oven to 375 degrees. Fold kale leaves in half length wise. Hold the vein from the bottom of the leaf and pull it up and out to remove. Tear the remaining leaf into large pieces and lay on a cookie sheet. Drizzle lightly with oil. Add a small (very small) amount of salt and a few large grinds of pepper. Toss with your hands to disperse ingredients evenly among the leaf pieces. Pieces may seem dry but resist the urge to coat with oil and spices. Kale offers a lot of flavor and is easy to over season.
Lay pieces evenly on a cookie sheet (do not heap). Roast for approximately 10-15 minutes or until a few of the leaves begin browning on the tips. Cool slightly and enjoy. Store in aluminum or paper bags, not plastic.