- Kale, stemmed and cut into bite-sized pieces
- Collard greens, stemmed and cut into bite-sized pieces
- Lemon zest
- Salt and pepper
- Grated Parmesan
Toss kale and collard greens with a pinch lemon zest. Drizzle with EVOO and season with salt and pepper. Spread evenly on a parchment-lined baking sheet. Bake at 300 degrees until crisp, about 25 minutes. Sprinkle with grated Parmesan. Let cool.