Wash and pat dry kale leaves. Tear into smaller pieces. Toss with 2 tbsp olive oil and 1/4 tsp each salt and pepper. Arrange in a single layer on a baking sheet. Bake in centre of 375F oven
until crisp, 10 to 15 min.
Chop kale leaves and freeze in a resealable bag. Add to homemade soups, stews or sauces for an extra calcium and fibre kick.