Categories: Sides

Ingredients

• 1/4 cup olive oil
• 6 cups packed torn lacinato kale leaves
• 1 red Fresno chile, thinly sliced, unseeded
• 2 tsp red wine vinegar
• 1/2 tsp kosher salt

Directions

1. Preheat broiler to high with oven rack in middle of oven. Rub olive oil into kale leaves in a large bowl for 30 seconds. Add chile; toss to coat. Place on a baking sheet lined with foil; broil until crispy, 3 to 4 minutes, stirring after 2 minutes. Drizzle with vinegar and sprinkle with salt.

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