We are often advised ‘for the good of our health’ to eat more vegetables. How many of us though really consume the suggested five portions a day? It is often quite difficult to achieve this when you have a discerning family AND only 24 hours in a day. One great way to pack a bevvy of vegetables into our meals is to make soups. Here is another idea – crispy kale.
Kale is often portrayed as the villain of the piece – the green chewy green vegetable that usually gets pushed to the side of the plate. Here is a way to make kale sexy again and get this – it is very quick to cook. And here’s how.
Take a bag of kale and using your hands rip the curly leaves from the thick main stems. Throw these away. Place the remainder on a baking tray, lightly drizzle with olive oil (not too much) and toss around with your hands to evenly distribute the oil. Place tray in the oven at 150C/130C fan/gas 2 and cook for 10 to 20 mins. The kale is ready when it is crispy but not burnt. I really love this dish served as a starter, lightly seasoned with salt.