Crispy Kale

1. 1

   Preheat oven to 500 degrees.

2. 2

   Meanwhile, flatten kale leaves and use the point of a knife to remove tough center ribs.

3. 3

   Stack leaves and roll them together, then slice crosswise into chiffonade strips 1/4 inch to 1/2 inch wide.

4. 4

   Place kale in a medium bowl.

5. 5

   Toss with olive oil, garlic and salt, making sure leaves are well coated with oil.

6. 6

   Spread evenly across a large baking sheet.

7. 7

   Bake, tossing once or twice, until leaves are crispy but not burned, about 5 minutes.

8. 8

   Serve as is as a finger food or snack, or top with poached eggs as a breakfast or lunch dish.

No additional tips available.