2cupskale(Can substitute other hearty greens - such as Swiss chard, mustard, collards, or spinach)
1 ½tspolive oil(not extra-virgin Use just enough to barely cover greens)
1pinchkosher salt
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Instructions
Heat oven to 300ºF. Line a baking pan with parchment paper and set aside.
Wash and thoroughly dry the greens. Tear the larger leaves into 1- to 2-inch strips.
Lay the greens in a single layer on the pans, toss in or spritz lightly with the olive oil, and sprinkle with the salt.
Bake until the greens are dry and have darkened slightly - 15 to 20 minutes. Remove immediately from the pan on the parchment and transfer to a serving dish. Serve immediately, or store in a brown paper bag for up to 3 days.
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Dietary Preference: Gluten Free, Low Carb, Vegetarian
