Barefoot Contessa's Foolproof Crispy Roasted Kale
Easy, crunchy.
Steps
Preheat the oven to 350 degrees.
Arrange 3 oven racks evenly spaced on the oven.
Lay each kale leaf on a board and , with a small sharp knife , cut out the hard stem.
Tear leaves in half.
Place the kale in a large bowl of water and wash it well.
Drain the kale and dry it in a salad spinner.
Dry the bowl and put the kale back in the bowl.
Toss the kale with the olive oil , 1 t kosher salt and 1 / 2 t black pepper.
Divide the kale among 3 sheet pans or roast them in batches.
If you put too much kale on one pan , it will steam rather than roast and will never become crisp.
Roast for 15 minutes , until crisp.
Sprinkle with fleur de sel and serve hot.
Ingredients
kale, olive oil, kosher salt, fresh ground black pepper, fleur de sel