Rip kale up (take out stems) - put in large bowl - mix in olive oil .not too much - place on cookie sheet - sprinkle with sea salt & nutritional yeast (optional) - bake at 300 degrees for about 15 minutes - I always check on it way through to mix it up
Crispy Baked Kale with Gruyuere Cheese Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute.
This is pure comfort food! A quick and easy plus seriously satisfying gnocchi dinner that's all cooked in one pan. You'll want this one on repeat!