Crispy Baked Kale

The first time I had baked kale was at a Community Alliance for Global Justice (CAGJ) dinner last year. Everyone at the dinner loved this so much that they had to email out the recipe. This recipe was also published in this month's Vegetarian Times as part of their "Feast of Love" dinner.

This is great as a snack or appetizer. I love to bake the entire leaf and eat it whole, but you can also cut it up into smaller pieces and remove the stem if you like.

1 lb kale, rinsed and patted dry
2 Tbs. olive oil
salt to taste

Preheat the oven to 350 degrees F. Coat baking sheet with cooking spray or olive oil. Coat leaves in a light layer of oil and spread on baking sheet. Bake for 10-15 minutes, turning kale once. Bake until edges are browned and leaves are crispy. Sprinkle with salt. Serve immediately, they lose their crunch after a couple of hours.