Crispy Crunchy Kale Makes 4 - 6 servings as a snack or hors d’oeuvre 1 bunch kale, any type (about 1 pound) 3 tablespoons olive oil 2 garlic cloves, grated Coarse salt, to taste Preheat oven to 450 degrees. Rinse kale leaves, dry well, and cut out any large stems. Stack leaves, roll together, and slice crosswise into strips about ½ - inch wide. Transfer kale to 1 or 2 large baking sheets, drizzle with oil, add garlic and salt to taste, and toss to combine. Spread out into a more or less even layer, using a second baking sheet if need be. (If leaves are too deep th ey will steam instead of crisping.) Bake, tossing with tongs once, for 5 - 8minutes, until crispy but not burned. Sprinkle with more salt, and serve. Note: The kale is also delicious topped with poached eggs for break fast or brunch.