Pair kale with miso for a salty, earthy, crunchy snack. I use white miso here since it's a lighter tasting. Try not to overdo the miso as it can dominate the kale. Kale shrinks dramatically so double this recipe to serve more.
1 bunch of kale
2 tbsp water
pinch of brown sugar
1 tbsp white miso (shiro miso)
3 tbsp olive oil
freshly ground black pepper
Preheat oven to 375. Line two baking sheets with parchment paper or foil.
Prep the kale -- remove the thick stems (you can fold the leaves in half and slice the stem or you can lay the leaves flat and cut a "V" around the stem). Wash, pat or spin dry and chop roughly.
In a mixing bowl, add the brown sugar, water and miso. Whisk to a smooth consistency. Add the olive oil and whisk together. Using your hands, coat the kale pieces evenly, but lightly. Resist the temptation to sop up extra sauce with the kale.
Spread the kale out on the baking sheets -- space them out well so they cook crisply. Bake for 7-9 mins, or until crispy. Eat immediately or scrape off and let dry for later.