Barefoot Contessa's "foolproof" Crispy Roasted Kale

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 1/2 lbs curly kale or 2 bunches curly kale
• 1/4 cup spitiko olive oil
• 2 teaspoons kosher salt
• 1 -2 teaspoon fresh ground black pepper
• 1 teaspoon fleur de sel

Recipe

• 1 preheat the oven to 350 degrees.
• 2 arrange 3 oven racks evenly spaced on the oven.
• 3 lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. tear leaves in half.
• 4 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.
• 5 toss the kale with the olive oil, 1 t kosher salt and 1/2 t black pepper.
• 6 divide the kale among 3 sheet pans or roast them in batches.
• 7 if you put too much kale on one pan, it will steam rather than roast and will never become crisp.
• 8 roast for 15 minutes, until crisp. sprinkle with fleur de sel and serve hot.