I decided to make toasted kale with my first harvest.
First, I chopped the thick stems off of the kale and tore the clump into individual leaves.
Then I rinsed them off and I gently patted them try with a clean dish towel.
Next I put the leaves into a bowl and tossed them with 1 teaspoon of olive oil, spread them out in a single layer on a baking sheet, and LIGHTLY sprinkled seasoning salt over them. Kale will shrink considerably in the oven, so a tiny bit of salt is enough.
Finally, I baked the kale in a preheated oven at 350F for 12 minutes. They came out crunchy with a sweet/salty twist.