1 Tbsp olive or coconut oil
1 bundle collards, rough chopped and stems removed
Kosher or sea salt
Preheat oven to 300 degrees.
On a baking sheet, toss collards in oil and sprinkle with salt. Bake in the oven at 300 degrees for about 10 to 15 minutes. Mine baked up really quick, so start checking them at 10 minutes and add cook time if they're not crisped up yet.
Serve with Radish Dip for a veggietacular snack!