End of month allotment recipe: Kale crisps

Kale crisps are delicious and easy to make.
1. Strip some small kale leaves from the plant: this time of year, overwintered plants will be putting out new growth along the stem and that’s ideal.
2. Preheat oven to 160-180 Celsius – use the lower temperature if your oven runs hot, higher if it runs cool.

3. Wash and tear out any large kale ribs – if it’s second year growth there probably won’t be any. 4. Dry in a tea-towel.
5. Put 1 tablespoon vegetable oil and your choice of dressings in a large plastic bag (make sure the bag doesn’t have airholes in the bottom!)
6. Shake to combine, then add kale leaves, blow into bag to add air, grip top firmly and shake again to coat evenly in dressing.
7. Pour onto a large low-sided baking tray and spread out. Put in oven for 10 minutes, take out of oven, shake to redistribute and put in for a further 5-7 minutes.
They come out of the oven crisp and delicious – even haters of greens will eat them. Don’t add any salt, as they are quite salty enough. Delicious served in a big bowl with a roast dinner or eaten while watching a good film on TV on a rainy afternoon.
You can experiment with dressings. We particularly like:
Half a teaspoon smoked paprika
1 teaspoon walnut oil

1 teaspoon soy sauce
1 teaspoon sesame oil

Pinch ground chilli powder
1 teaspoon mustard seed
Half a teaspoon chilli oil
Half a teaspoon maple syrup.

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Posted by The Allotment Blogger on Monday, April 30, 2012


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