- 2 bunches fresh kale, stemmed, torn into bite-size pieces
- Extra-virgin olive oil
- Flaky sea salt
- 1 lemon
- Crushed red pepper flakes
Preheat the oven to 350 degrees F.
Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.
Per Serving - based on a 4-serving yield (with 1 tablespoon EVOO): Calories 147; Total Fat 5 grams; Saturated Fat 1 gram; Protein 8 grams; Total Carbohydrate 24 grams; Sugar: 0 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 218 milligrams