Roasted Kale

This recipe came as an accident while I was making kale chips one day.  I overcrowded my pan because I was too lazy to spread the kale out over two pans.  So the leaves ended up crisp in some parts, and chewy in others.  The combo of textures was awesome.  The next time I made this on purpose, I cut way back on the salt, added some garlic, omitted the parmesan and spritzed it with a little lemon juice, which made it even more awesome.

Roasted Kale

Ingredients:

• a giant bunch of kale
• olive oil in a mister
• Tastefully Simple Seasoned Salt
• Tastefully Simple Garlic Garlic
• 1/2 lemon

Directions:

• Pre-heat oven to 350 degrees F.
• Tear the kale into bite-size pieces.  Wash thoroughly and spin dry.
• Place the kale onto a baking sheet.  Mist with olive oil, sprinkle lightly with TSSS and TSGG, and spritz with the juice of 1/2 a lemon.  Toss everything with your hands until evenly coated. 
• Spread the kale out across the sheet, but you don't need a single layer.  It's fine (and actually preferred) if the kale is just mounded on there, that way you'll have some crispy pieces (from the corners and outer edges), and some chewy pieces (from the center and bottoms).
• Roast in pre-heated oven for 15 minutes.  (10 minutes if you prefer it mostly chewy.)