Preheat the oven to 375 degrees.
Wash the kale. Remove the leaves from the stem - either cut the stem out or tear the leaves from the stem. Tear the leaves into bite-sized pieces and place in a salad spinner Keep the stems for vegetable stock.
Spin the water out of the leaves and then place them in a large bowl.
Drizzle the olive oil and salt over the top. Using your hands, mix it all up so that the oil and salt are evenly distributed.
Spread the kale on a large baking sheet in as close to one layer as possible.
Bake for 10-15 minutes. Turn the kale over with a spatula about half way through.