6 oz(180 g) Kale Leaves (1 bunch), washed and dried, then torn
2-3 Tbs Olive Oil
3 Tbs Apple Cider Vinegar or Malt Vinegar
Salt and Black Pepper, to taste
Preheat the oven to 275°F (140°C). Place the kale leaves on a sheet pan and add olive oil and vinegar. Massage the kale to coat evenly, then spread the kale across two sheet pans, making sure the leaves aren't overlapping. Place the pans on the middle and lower racks of the oven and roast for 25-30 minutes, switching racks halfway through, until the kale is crispy (watch closely as it burns quickly). Remove from the oven and season well with sea salt.
SERVES 4 From Tenderheart, by Hetty Lui McKinnon