Heat 2 Tablespoons of olive oil in skillet over medium high heat. Saute 1 pod or 1 teaspoon minced garlic for 30 seconds. Add about 1 pound kale (or collard greens). Toss until wilted, about 3-5 minutes. Season with salt and pepper.
Preheat over to 350. Cut 1 bunch of kale into bite sized pieces, discarding thick stems. Wash and pat dry or spin in salad spinner. Drizzle with small amount of olive oil and sprinkle with seasoning salt. Bake about 25-30 minutes on parchment or foiled-lined cookie sheet, until edges are brown, but not burnt.
Note: You can also now buy “baby kale”, which is much more tender and not at all bitter. Check it out in the packaged organic section.