Oven-Roasted Kale

• 2 bunches kale
• 2 tablespoons olive oil
• 2 -3 large garlic cloves, minced
• sea salt
• fresh ground black pepper
• 1 tablespoon toasted sesame seeds

1. Preheat oven to 375u0b0F
2. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again.
3. Toss with olive oil and garlic in a large bowl. (I actually put it all in a ziplock and shake it around really good).
4. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks.
5. Bake for 10-15 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned.
6. Sprinkle with sesame seeds and a little sea salt before serving. NOTE: Taste before you put salt on it, as kale as a bit of a tangy/salty flavor already. It is VERY easy to overdo it with the salt in this recipe.

bunches kale, olive oil, garlic, salt, fresh ground black pepper, sesame seeds

Taken from www.food.com/recipe/oven-roasted-kale-404834 (may not work)