Barefoot Contessa's "Foolproof" Crispy Roasted Kale

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READY IN: 30mins
SERVES: 6
YIELD: 2 lbs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees.
  • Arrange 3 oven racks evenly spaced on the oven.
  • Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear leaves in half.
  • Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl and put the kale back in the bowl.
  • Toss the kale with the olive oil, 1 t kosher salt and 1/2 t black pepper.
  • Divide the kale among 3 sheet pans or roast them in batches.
  • If you put too much kale on one pan, it will steam rather than roast and will never become crisp.
  • Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.
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