Kale Crisps with Sea Salt and Lemon
"At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend slicing the leaves into ribbons...."
INGREDIENTS
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1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
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2 tablespoons extra-virgin olive oil
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Finely grated zest of 1 lemon
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Flaked sea salt or coarse salt, for sprinkling
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