- 1 bag pre-cut Kale, washed and dried
- Extra Virgin olive oil (For a special taste, use CardioMender, MD Blood Orange Premium Olive Oil)
- Kosher salt
- Fresh ground black pepper
Toss kale pieces in a bowl with olive oil, enough to LIGHTLY coat, or spray with PAM.
Arrange in shallow baking dish.
Sprinkle with kosher salt and pepper.
Bake at 425 deg F for 20-30 minutes, until crisp, stirring occasionally. (watch so they don’t burn)
Roasted Kale can be stored in the refrigerator and refreshed to crispness by baking again for a short time.