Kale is readily available in the fall, so you’ll find many different varieties available in autumn. If you’re not a fan of the curly types, which take forever to cook, opt for heirloom varieties such as Red Russian or Dwarf Siberian, which have tender leaves. Baby kale also is a good option. Store in perforated plastic bags in the fridge. Freshly purchased, kale stores for a few weeks in the refrigerator. It is best for Salads, sautéed as a side dish or in frittatas, or oven-roasted to make kale chips.

Kale Chips
Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon flaked sea salt
Directions
Preheat an oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
With a knife or kitchen shears carefully remove kale leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale leaves with olive oil and toss to combine. Spread out in an even layer on the baking sheet without overlapping and sprinkle with salt.
Bake until the edges start to brown but are not burnt, 20 to 30 minutes.

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