I have a confession to make. Until just very recently, I'd never read The Omnivore's Dilemma: A Natural History of Four Meals completely. I started it over a year ago, but it is a long book and I got busy. I knew the gist of it, having read summaries (basically the Cliff Notes version), heard Michael Pollan talk in person, and discussed it with my husband at length. So while I knew I needed to read the whole thing, life just kept getting in the way.
Well, I've finally read it and... wow. I cannot even begin to imagine the changes that would come to our food system if everyone in America read this book.
When Michael Pollan is talking about one of the meals he cooked as part of the research for this book, he mentions oven roasting kale. Well, here in the Pacific Northwest, the winter is dominated by fresh kale. Kale, kale, kale. It's all kale. Kale is very good for you. A member of the cabbage family, kale has high levels of vitamins A and C, folic acid, calcium, and iron. We've posted about kale before, and that's been our standard recipe for a year. But now I have a new recipe, all thanks to Michael Pollan!
This recipe can't be easier.
Take one bunch of kale and chop off the bottom of each stalk. The center of a kale stalk is pretty tough, which is why most kale recipes tell you to separate the leaves from the stalk. For this recipe, cut off the bottom third of each stalk and discard. 
Brush both sides of each leaf with a bit of olive oil and place in a single layer on a cookie sheet.
Bake between 375 and 400 for 10-15 minutes, or until slightly crispy.
Season with salt and pepper or some smoked paprika and serve.
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