1 bunch of kale, washed and stemmed
2 tablespoons olive oil
1 tablespoon balsamic or red win vinegar
1 TEASPOON miso
sea salt, to taste
- Chop the kale into 3 inch peices
- In a large bowl, mix oil, vinegar and miso. Toss the kale with the dressing until leaves are evenly coated.
- Line baking sheet with cooking parchment. Spread the leave in a single layer and sprinkle lightly with sea salt. Place in a low-heat (175 degree) oven until dry and crips. 1 1/2 to 2 hours.
** Kale provides rich nutrition ingredients that offer protection from vitamin A deficiency, osteoporosis, iron-deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.