Crispy Fried Kale

Ingredients:

• 2 bunches curly kale (about 1 kg)
• 1/4 cup good olive oil
• Flaked salt (fleur de sel)

Preparation:

1. Preheat oven to 180°C. Place 3 racks evenly spaced apart.
2. Place the kale on a cutting board and use a small, sharp knife to remove the tough stems. Tear any large leaves in half. Place the kale in a large bowl of water and rinse thoroughly. Remove excess moisture with a salad spinner. Wipe the bowl dry and return the kale to it.
3. Toss the kale with olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Divide the kale among 3 baking sheets or roast in batches. If you pack the kale too closely, it will turn out mushy instead of crispy. Cook for 15 minutes, or until crisp. Sprinkle with fleur de sel and serve hot.