BAREFOOT CONTESSA'S "FOOLPROOF" CRISPY ROASTED KALE

Barefoot Contessa's

Provided by carrie sheridan

Categories Vegetable

Time 30m

Yield 2 lbs, 6 serving(s)

Number Of Ingredients 5

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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

Steps:

Preheat the oven to 350 degrees.
Arrange 3 oven racks evenly spaced on the oven.
Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear leaves in half.
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.
Toss the kale with the olive oil, 1 t kosher salt and 1/2 t black pepper.
Divide the kale among 3 sheet pans or roast them in batches.
If you put too much kale on one pan, it will steam rather than roast and will never become crisp.
Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.