- Preheat an oven to 350 degrees. Line a cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with salt.
- Bake until the edges are brown but are not burnt, 10 to 15 minutes.
1/4 cup fresh parsley leaves
1/8 cup grated parmesan cheese
1/4 cup olive oil
1 garlic cloves
1/8 cup pine nuts
Directions: Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.