For this unusual kale recipe you can use other types of the leafy winter green, but curly green kale is the most decorative with its frills. The texture of the kale will be very fragile: it almost shatters in your mouth, part of its appeal.
Makes 8 servings.
1 bunch curly green kale (about 1 pound), thick stems removed,
leaves washed and well dried
½ cup or more olive oil (or a combination or olive and vegetable oil)
Preheat the oven to 450 degrees.
Put the oil in a bowl. Tear the kale leaves into manageable pieces and a few at a time immerse them in the oil. Use your thumbs and finger tips to make sure every surface and curve of the leaves is touched with oil. Shake off any excess oil over the bowl so the leaves aren’t too oily (save leftover oil for another use). Spread the kale in one layer on a large baking sheet, or in batches if convenient.
Put the kale in the hot oven for about 6 to 7 minutes in all, turning once. Be careful not to cook it too long. Sprinkle the kale with a little salt when it first comes out. Serve soon as a garnish for the main course dishes.
Recipe by Elizabeth Gawthrop Riely