Roasted Kale

Preheat oven to 375 degrees F. Wash and trim the kale: peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off.

You can toss the kale with extra virgin olive oil or I prefer to put the oil on my hands and coat the front and back of the leaves.

Roast for five minutes. Turn kale over.

Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from the oven and sprinkle with sea salt. Serve immediately.