Roasted kale leaves are a fast, appealing way to cook kale; Tuscan kale is especially nice, since the leaves are flat and cook more evenly. Vary the spices—try chipotle powder, garlic or cumin—and serve the cooked leaves upright in a squat, heavy glass for a novel presentation.

Serves 4

• 1 bunch of Tuscan kale (also called dinosaur or Lacinato kale)
• 2 tablespoons olive oil
• Coarsely ground black pepper
• Black truffle salt or sea salt

1. Preheat oven to 400 degrees F.
2. Separate leaves of kale and trim the bottom inch off stems. Drizzle with olive oil and sprinkle with garlic; rub oil into leaves with your hands. Arrange in a single layer on a large baking sheet. Roast for 5 to 7 minutes, until leaves are crispy, being careful not to burn them. Remove from oven and immediately sprinkle with salt and pepper.
3. Arrange kale leaves in two squat, heavy glasses, such as a rocks cocktail glass, or arrange on a large serving platter. Serve immediately.