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To make kale chips, wash, dry and chop the leaves of one large bunch of kale; remove the ribs and woody stems. Toss the leaves with a tablespoon of olive oil, salt, pepper and smoked paprika and lay on a baking sheet. Bake at 400 degrees for 3-5 minutes (watch carefully, they burn easily) or until crisp. Makes 10 servings (5 large chips)
Melt 1 tablespoon butter with 2 tablespoons water in Dutch oven over medium-high heat. Add about 1/3 of kale; cook and stir 1 minute. Cover Dutch oven and steam kale 3 to 5 minutes or until kale is wilted and tender but not soft, stirring occasionally. Transfer to a large bowl; cover to keep warm. Steam remaining kale in two batches using 1 tablespoon butter and 2 tablespoons water for each batch.