1 pound curly kale, leaves removed from tough stems and torn into large pieces
2 tablespoons extra virgin olive oil
¼ teaspoon salt
Lemon
3 tablespoons freshly grated Parmigiano-Reggiano

Instructions:
1. Preheat the oven to 300 degrees. Line two baking sheets with aluminum foil.
2. In a large bowl, using your hands, toss the kale leaves with the olive oil until evenly coated. Arrange the kale in a single layer on the prepared baking sheets and bake for 25 to 30 minutes, until leaves are completely crisp but not browned.
3. While the leaves are still warm, sprinkle with Parmigiano-Reggiano, salt and a squeeze of lemon (go very easy on the lemon; a little goes a long way). Taste and adjust seasoning if necessary. Transfer to a platter and serve.