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Kale Crisps with Sea Salt and Lemon

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Ingredients: 

1 pound Tuscan kale (1 to 2 bunches), thick stems removed and leaves sliced crosswise into 2-inch ribbons
2 tablespoons extra-virgin olive oil
Finely grated zest of 1 lemon
Flaked sea salt or coarse salt, for sprinkling


 

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