Yield: Serves 10
2 lg. bunches kale, stems removed
2-4 Tbsp. olive oil
Freshly ground pepper
Oven Temperature: 550-575 degrees
- Tear the larger stemless kale into bite sized pieces. Smaller leaves may remain whole. Toss in a large bowl with the oil. You want the leaves coated but not dripping in oil. Sprinkle with salt and pepper. Arrange in a single layer on one or two sheet pans.
- Flame Height: 3.6
- Roast kale in the center of the oven for just a few minutes, rotating the pans and stirring with tongs as necessary for even cooking. The kale should be just lightly browned in spots and crispy. Taste and sprinkle with more salt if needed.