This is a favorite recipe of former farm intern, Kari. She is always sharing it with market shoppers. I am going to make them for dinner tonight to go along with a chicken and rice stew.
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
