- 2 tsp olive oil
- 1 tsp coarse salt
- 1/2 tsp black pepper
- 1 large bunch fresh kale
- Preheat oven to 325F. Rinse kale thoroughly. Remove the leaves from the tough stems and roughly chop into bite size pieces. Dry with a salad spinner or lightly pat with a paper towel.
- Combine kale, olive oil, salt and pepper in a medium size bowl. Toss until kale is fully coated.
- Place in a single layer on a cookie sheet. Cook for 15 minutes, rotating the tray around halfway through cooking time (If you are using a convection oven you can skip the rotation.
- Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature.