• one bunch, or bag of kale
  • olive oil
  • parmesan cheese
  • sea salt, or other seasons as you like


  1. Preheat an oven to 350 degrees. Line baking sheet with parchment paper or foil
  2. With a knife your hands (ripping, goes quicker) remove the leaves from the thick stems and tear
    into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with
    olive oil and sprinkle with parm and salt (and/or other spices).
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes. Check frequently after 10 minutes – they go from “green” to “burninated” very quickly.

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