Preheat your oven to 375℉; meanwhile, slice kalettes in half, rinse well, and run through a salad spinner or pat dry with a towel. You want them to be dry so the oil sticks.

In an 8x8 oven-safe dish, add the sliced kalettes. Drizzle the oil over top, and sprinkle the salt. Toss with a couple of wooden spoons, making sure all the kalettes are evenly coated.

Bake in the oven for 25-35 minutes; start checking around 20 mins to prevent over-browning. The kalettes are done when the leaves are crispy and middles are tender.