This is a clever way to serve kale, as an appetizer. People are always surprised how delicious it is. Be generous with the oil. One bunch of kale serves about 4 people.
Servings: 4 servings.
, stems removed (remove inner ribs from curly kale)
About 3 tablespoons extra virgin olive oil
sea salt, or garlic or onion salt
Freshly ground black pepper
Preheat a grill to medium flame or the oven to 375° degrees. Wash the kale and dry it thoroughly. Toss it in a bowl with the olive oil, gently rubbing the leaves so they are lightly coated with oil on both sides.
Arrange as many leaves as you can on the grill. Sprinkle with salt and pepper. Using tongs, turn the leaves over as needed until you see golden brown spots. Remove the from the grill as they become slightly crisp--done.
Alternatively arrange the kale on baking sheets in a single layer and sprinkle with salt and pepper.
Roast in the oven 10 to 15 minutes, turning over the leaves after about 6 minutes. When the kale is crisp, it is ready. Season with more salt and pepper if you wish.
Monitor the roasting kale closely; it can quickly turn from perfectly crispy to over-toasted.