Snacking on ‘SUPERFOOD’ Crispy curly kale: Ever wondered what to do with those green leaves you find attached to a familiar vegetable such as beetroot, turnip or radish? Then course there’s kale and Swiss chard too. The perfect healthy snack or antipasto.
One sunny day at The Farm, Erin had cooked up and shared her recipe for crispy curly kale. Kale is not one of my usual go-to veggies but since the kale grows with such abundance at The Farm (and now in my back garden), this is one amazing recipe! Especially if you want the kids to eat their green.
Crispy curly kale is delicate and very morish! You can add all sorts of seasoning to your kale leaves and I have even found them with sesame seeds stuck all over them. Delicious!
Crispy curly kale
- Curly kale leaves, torn into 2 inch wide lengths
- Extra virgin olive oil
- Salt for seasoning
- Preheat the oven to 250F/120C.
- Toss the leaves in the salt and olive oil.
- Spread the leaves on a baking sheet in a single layer and place in the centre of the oven until the leaves flatten, darken slightly and become crispy, about 45 – 60 minutes.
- Allow to cool on a wire rack.
- Serve hot or cold.