Preheat oven to 425 degrees F.
Oil a cookie sheet.
4-5 cups kale–washed, drained & ripped into smaller pieces
Toss kale with 1/3 cup tomato sauce and
2 tablespoons extra virgin olive oil
Then sprinkle with your choice of:
Bake 10 minutes.
Toss again and bake another 10 minutes.
Kale should be crispy but not burned.
Ovens & moisture level of the kale vary so you should check in and adjust time as needed.