Indulgent yet healthy... For a change, try adding toasted almond slices or chilli flakes (or both).
Bunch of kale
Preheat an oven to 175C. Line a baking sheet with baking paper.
Cut the kale leaves from the thick stems and tear into bite-sized pieces. Wash and dry them thoroughly, using a salad spinner if you have one.
Drizzle with olive oil and sprinkle with salt.
Bake until the edges are brown but not burnt, 10 to 15 minutes.
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