1 bunch (4 to 5 cups) Lacinato kale (also sold as Dinosaur kale)
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon red pepper flakes (optional)
Directions
Preheat the oven to 350°F.
With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Cook for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
Best eaten within 24 hours, stored in a paper bag.
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