Sustainable Hastings/Stoneledge Farm CSA

• 1 bunch kale (or as much as you’d like)
• 1 tablespoon olive oil (or as much as you need)
• 1 teaspoon seasoned salt (or as much as you need)

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet (i used an insulated one) with parchment paper. (i did not line the cookie sheets w/ parchment paper but did spray with olive oil, brushing’d work too. just lightly though)
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. (i washed before tearing into bit size pieces:-) ez) Drizzle kale with olive oil and sprinkle with seasoning salt. (i sprayed one batch & the other i tossed- w/ roasted sesame oil – in a bowl, using very small amounts of oil until leaves are lightly covered)
3. Bake until the edges brown but are not burnt, 10 to 15 minutes. (was 10 minutes on nose for me. fyi the entire leaf may brown a bit very  nice light crunch snack)