Barefoot Contessa'S "Foolproof" Crispy Roasted Kale

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Arrange 3 oven racks evenly spaced on the oven.

3. 3

   Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear leaves in half.

4. 4

   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.

5. 5

   Toss the kale with the olive oil, 1 t kosher salt and 1/2 t black pepper.

6. 6

   Divide the kale among 3 sheet pans or roast them in batches.

7. 7

   If you put too much kale on one pan, it will steam rather than roast and will never become crisp.

8. 8

   Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

* Per serving · 4 servings · Values may vary.

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