These dark Tuscan kale were torn, dressed in olive oil and malt vinegar, then lightly salted with kosher salt. 30 minutes in a 300 degree oven and they are done.
Placed on the tongue, they instantly crumble into a flavorful powder, with a burst of fragrant oil and slightly salty vinegar. Great with black olives, tomato slices, hummus dip and pita.
