1Preheat oven to 300°F. Wash kale and thoroughly dry in a salad spinner. Pour oils and tamari into a large bowl, add kale, and toss to coat evenly.
2Arrange leaves in a single layer on 2 baking sheets. Bake, switching pan positions after about 10 minutes. Sprinkle with sesame seeds and bake until leaves are crisp but not browned, turning over as needed, about 5 minutes more. Let cool completely. Store in an air-tight container up to 3 days ahead.
15 minutes is all it takes to get this fresh, vibrant, and protein-packed meal on the table for dinner tonight. Put this in the weekly rotation to reap the cardiovascular benefits that the omega-3 fatty acids provide.