Recipe

Step 1: Preheat oven to 350°F.

Step 2: Wash kale well and remove leaves from stems. Dry very well. Toss leaves in olive oil and season with salt and chili flakes. Toss again and spread leaves evenly on an oiled baking sheet (you may need to do this in two batches).

Step 3: Roast for 7 minutes, toss and roast for about 10 minutes more, or until crisp. If still not crisp, spread them out some more and roast longer still — you just need to get all of the moisture out of them. Like spinach, the kale shrinks down to almost nothing, so eating it all in one sitting shouldn’t be a problem.

Makes approximately 2 cups