- 1 large bunch kale
- 3 tbsp extra virgin olive oil
- 2 tsp salt
- 2 tsp pepper
Preheat your grill to 250F Indirect. (****Very important this is indirect especially when you use frogmats)
Remove the stems from the Kale and tear into bite sized pieces. Arrange the kale in a single layer on frogmats over a cookie sheet. Sprinkle with extra virgin olive oil and season with salt & pepper.
Place the frogmat on the grill. * I used my Traeger grill for this and it worked out fantastic. Grill indirect for 15 minutes. Turn kale leaves over and grill another 5-10 minutes or just until crispy. They should be a bright green and should not be brown. Serve to your family or hoard them for yourself. Enjoy.