1 large bunch Lacinato kale, stemmed  and torn into bite-size pieces
2 teaspoons neutral oil, such as canola or grapeseed
2 teaspoons unseasoned rice wine vinegar
2 teaspoons shiro (white) miso
Shichimi togarashi , to taste (optional)
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking mat.
- Whisk together the oil, rice wine vinegar, and miso in a large mixing bowl. Add the kale, and toss to coat. Spread the kale out on the prepped baking sheet in a single layer; depending on the size of your bunch of kale, you may need to use a second baking sheet.
- Bake 8-12 minutes, or until kale is crispy and just beginning to brown. Sprinkle with shichimi togarashi, to taste.
- Vegetables, Snacks
- 4-6 servings