- 6 to 8 ounces hearty greens, such as kale, chard, mustard, collards or spinach
- 1/4 cup olive oil (not extra-virgin)
- 1/4 teaspoon kosher salt
Preheat the oven to 300 degrees F. Line 2 half sheet pans with parchment paper.
Wash and thoroughly dry the greens. Tear the larger leaves into 1 to 2-inch strips.
Bake until the greens are dry and have darkened slightly, 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer into a serving dish. Repeat with any remaining greens. Serve immediately, or store in a brown paper bag for up to 3 days.