Courtesy of Yael T.
1 bunch of fresh green kale
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
Preheat the oven to 250F. Cut out and discard the center stems of the kale leaves. Slice each kale leaf into 4-inch pieces. Toss them in a bowl with olive oil, then evenly sprinkle on the cheese. Scatter in a single layer onto a baking sheet. Bake for 30 minutes or until crisp. Serve unabashedly.
Or try this similar recipe:
Serves 4 as a side dish
1 head flat-leaf (Tuscan or Lacinato) kale or collard
greens, leaves separated, rinsed and dried well
Olive oil spray
1/3 cup grated Parmesan or Asiago cheese
1. Preheat oven to 275 degrees F.
2. Using a knife, remove the thick inner stems from the leaves, leaving long strips; cut the strips in half. Arrange the leaves dark side up in a single layer on two baking sheets.
3. Lightly mist each piece with olive oil spray. Sprinkle
generously and evenly with Parmesan cheese.
4. Bake about 14-16 minutes, until the leaves are crisp and
the cheese is lightly golden. Sometimes the leaves bake unevenly, so watch them carefully, removing the crisp ones as they are done and returning the others to continue baking until done. (Please
note: I baked them for an extra 5 minutes.)