Super-nutritious Kale - loaded with vitamins A, C and K .... but what do you do with it? Kale is a little bit tougher than other leafy greens such as Spinach, Spring Greens and Cabbage so that’s why most Kale recipes are for soups or stir fries. This recipe will have you addicted to Kale - I guarantee it! The kale comes out of the oven bronzed, brittle and salty, and almost like Chinese Crispy Seaweed!
Use the best quality Organic Olive Oil you can find, Cornish Sea Salt and every bit of Organic Kale from your box! It will look like a lot - but it will be fine!!
Preheat oven to 190 deg C or 375 degF . Rinse the Kale then fold the leaves in half lengthways and run a knife along the edge of the stem from the middle of the leaf downwards to remove the stem completely. Keep the stems for ‘Green Stock”. Cut the folded leaves into pieces about 3 cms thick. Drop the leaves into a carrier bag and a generous drizzling of Olive Oil and a good scattering of Sea Salt. ‘Tumble’ the contents of the bag around for a bit (making sure you have knotted the top of the bag - err hum!) until all the leaves are glossy and coated. Scatter them across the biggest roasting tray you have and put them straight into the oven. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Eat it immediately - or you could leave some for other people!!!
