Warning: If you're already addicted to this recipe, this variation is not going to help, although it does allow you to preserve an illusion of variety in your cooking while secretly fulfilling your deep-seated roasted kale obsession.
If you have no idea what I'm talking about, then clearly you haven't had roasted kale before.
This also works well with baby kale, which you might come across at a farmers' market or in your CSA box -- simply adjust the cooking times down a little bit if the leaves are very small.
1 bunch Red Russian or German flat kale (or any sweeter variety)
Preheat oven to 400 degrees. Slice kale crosswise into wide strips, then rinse very thoroughly to remove any grit and dry in a salad spinner. Toss kale with olive oil and spread out on a baking sheet a couple layers deep. Roast for 6-8 minutes, depending on the size of the pieces and how many layers you have on your baking sheet, until the edges of the leaves are lightly toasted on the bottom. Turn the leaves over with tongs, and continue cooking another 3-5 minutes until edges start to crisp.
Meanwhile, heat 2-3 tbsp balsamic vinegar in a small pot over medium-low heat. Simmer gently, adjusting heat as necessary, until volume is reduced by half (and try not to breathe deeply right over the pot...evaporating vinegar is not fun to inhale).
Sprinkle the kale lightly with salt, drizzle with balsamic reduction, and serve.