Fresh Kale Appetizer
1 bunch small leaf kale -wash, pat dry
Use whole leaf and cut stem to about 1 inch for holding with fingers
Place leaves in a large bowl
Drizzle with 2 tablespoons olive oil
Toss with kosher or sea salt and pepper to taste
Serve on a platter

Kale Chips
Preheat oven to 325 degrees
1 bunch kale - wash, pat dry, tear or slice into 2 inch pieces
Remove or cut the middle rib
Place leaves in a large bowl and drizzle with olive oil to coat
Toss with kosher or sea salt
Place leaves on cookie sheets covered with parchment paper
Bake for 15 to 20 minutes but toss to turn chips midway until leaves are crisp

Finger licking good!