Crispy roasted kale
This is the only way I really like kale, as it’s so crispy and crackly. It’s actually quite addictive, with the fleur de sel sprinkled over it while it’s hot. This is an Ina Garten recipe.
2 bunches curly kale (about 2 1/2 lbs)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
Fleur de sel
Preheat the oven to 350 F. Arrange 3 oven racks evenly spaced in the oven.
Lay each kale leaf on a board and with a small sharp knife, cut out the hard stem. Tear the large leaves in half. 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.
Toss the kale with the olive oil,1 tsp Kosher salt and 1/2 tsp pepper. Divide the kale among 3 sheet pans or roast them in batches.
If you put too much kale on one pan, it will steam rather than roast and will never get crisp.
Roast for 15 minutes, until crisp then sprinkle with fleur de sel and serve hot.