My sister-in-law called me yesterday with this recipe. She received kale in her bountiful basket and decided to try them this way. I have also cooked kale like this in the past. Here are some health benefits to kale.

Kale is a form of cabbage  in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. This species Brassica oleracea contains a wide array of vegetables, including brocolli, cauliflower, and brussels sprouts. Kale is very high in beta carotene, vitamins K & C , lutein & zeathanin (for eye health), and reasonably rich in calcium. Kale, as with brocolli, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.  Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.  Kale is also a good source of carotenoids.

Preheat oven to 350.

Olive oil

Kale- rinsed, pat dried, and stems cut out of the leaf. Rip kale into chip size pieces

Sea Salt

Use a large cookie sheet. Spread kale leaves on sheet and drizzle with olive oil and sprinkle on salt.

Bake at 350 degrees for 10 -15 minutes until edges are browned but not burnt.

Serve immediately.