Ingredients
- 4 handfuls curly kale, or more (Italian Lacinato kale also works really well)
- 1-2 tablespoons extra-virgin olive oil
- sea salt, to taste
- black pepper, optional
Instructions
- Preheat oven to 150°C and line a large rimmed baking sheet with parchment paper.
- Remove the tough center ribs from the kale and roughly tear into large pieces. Wash and rinse and add to a salad spinner to remove all the water.TIP: The kale should be thoroughly dry, otherwise if you place wet kale in the oven, it'll steam and turn limp and soggy.
- In a small bowl, add the olive oil and a couple pinches of sea salt. Massage in the oil mixture into the kale, making sure all the nooks and crannies are coated. Now sprinkle with pepper, if using, and toss to combine.
- Arrange leaves in a single layer on the prepared baking sheet (being sure not to overcrowd the kale, you will likely need two baking sheets).
- Bake on the middle rack of the oven for 10 minutes, rotate the pan, and bake for another 12 or so minutes more until the kale begins to firm up (the leaves will be crackly when touched still green and although they look shrunken, this is normal). I bake for 22 mins. total in my oven, but since every oven is a little different keep an eye on them the last few minutes to make sure they don’t dry out too much and start to brown -- they should remain green with little to no brown.
- Remove from the kale from the oven and cool on the baking sheet for 3 minutes.
- Repeat this process with the rest of the kale.