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Ingredients
- 2 bunches Emerald kale
- 2 to 3 tablespoon olive oil
- 1 tablespoon sel de mer
Yield
Serves: 6
Preparation
Preheat oven at 450°F.
Take the spines out of the kale and cut into strips. Massage kale in olive oil, sprinkle with sea salt and place on the cookie sheet. Bake until crisp. Check after 10 minutes and turn the leaves over. Cook another 10 minutes or until crisp.