Roasting whole leaves of dino kale (also called Tuscan, lacinato or dinosaur kale) is an idea that's been around awhile. Attributed to Chef Dan Barber of Blue Hill Restaurant in New York, it's a novel concept and a delicious treatment of a versatile, super-nutritious vegetable that many cooks just don't know how to use.
For our version we've substituted truffle oil for the standard olive oil. The earthy, pungent aroma and flavor of truffles is a marvelous companion for the vegetal-tasting kale, which turns light and crispy when roasted at high temperature, like paper-thin potato chips. Alternately, you could brush the leaves with olive oil and use truffle salt for a similar if less aromatic effect.
|1 bunch||dino kale (washed, dried, bottom 2 inches of stem removed)|
|Truffle oil or extra-virgin olive oil|
|Sea salt (such as fleur de sel or Maldon)|
|Freshly ground black pepper|
Position a rack in the middle of the oven and preheat to 450 degrees F.
Lightly brush one side of the kale leaves with some of the oil and arrange the leaves in a single layer on baking sheets. Lightly sprinkle with salt and pepper to taste.
Roast until the leaves are crisp but not browned, about 5 minutes. Remove from the oven and serve hot or at room temperature.