Preheat oven to 275 F. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces, cut the tough middle out. Wash and thoroughly dry kale with salad spinner or with paper towel. Toss with Extra Virgin Olive Oil and Apricot White Balsamic. Lay kale leaves out on cookie sheets, and bake for 20 minutes at 275 degrees, turning over once until edges are brown (not burnt).
*Submitted by Erin Unger, Steinbach, MB
