Kale is admittedly still trending as a superfood. In our house, the kale recipe that everyone embraced is this one: the simple, roasted kale chip. The ingredients are simple: 1-2 bunches of kale (you can use green, red, lancinato – whatever looks good at the market); a couple of glugs of high quality evoo, and kosher salt or a nice finishing salt (I love Maldon, the french sea salt).
Start by preheating the oven to 350. Strip the leaves from the tough, fibrous stems of the kale and then rinse and spin dry the kale in your lettuce spinner. You need to get the kale really dry before laying it on a baking sheet. Add the glugs of evoo and give the kale a nice massage with your hands. Then sprinkle the salt over the kale and give it a quick toss to incorporate salt into the leaves many nooks and crannies.
Place the kale in the oven. Total cooking time can be from 15-20 minutes; after 10 minutes, turn the kale over with tongs or a spatula to offer new opportunities for the leaves to crisp. Keep an eye on the kale as it can go very quickly from crispy to burnt if left unmonitored. As soon as it has reached the ideal crispness, pull it out of the oven, place in a bowl or on a platter and serve. (Word to the wise: This is not the most elegant way to eat kale and tends to leave bits of green in one’s teeth so keep this for more casual dining opportunities and definitely brush your teeth afterwards!)