Even my three year old will eat kale cooked this way. Clean a bunch of kale, cut out the thick center vein, then tear into bite-size pieces. Toss with salt to taste and a tablespoon of oil or so, depending on your preferences. Some recipes suggest slow-roasting it in a 275 degree oven. Apparently, Jacques Pepin even puts the kale on a rack on top of a cookie sheet when he makes it. I might try that next time–at least the slow oven part, because my method, in a 375 degree oven, is faster but you have to watch the kale very carefully, lest it go from crispy to blackened. If you want to gild the lilly, shave some parmesan cheese over the top before baking. Enjoy!