FoFa says:
"I have not tried these as of yet. I will have to as the write up made them sound pretty good. When I do I will update this recipe."
1 bunch (4 to 5 cups) Lacinato kale (also sold as Dinosaur or Tuscan kale)
1 Tb. olive oil
1/2 tsp. salt
1/4 tsp. red pepper flakes (optional)
Preheat the oven to 350 degrees F.
With a sharp knife, remove the stem and middle rib of each kale leaf so that all you have left are leaves. Wash the leaves, then dry thoroughly, preferably in a salad spinner. With a knife, cut the leaves into small pieces (ideally 3 inches long, 2 inches wide).
Transfer the leaves to a medium-size mixing bowl and add the olive oil, salt and red pepper flakes (if using). With your hand, coat leaves with the seasonings; the leaves will glisten a bit.
Place the kale in a single layer on a baking sheet, giving the leaves plenty of room to roast. Bake for 8 minutes, maybe a few seconds more. Remove from the oven and enjoy.
Best eaten within 24 hours, stored in a paper bag.