I’m pretty definite on the subject of kale. I’m sure it’s good for you, but I’m also sure it is not good to eat, or at least it’s really not all that interesting to eat. If you can get cavolo nero that is by far preferable. There is only one thing to be done with kale in my view, and that is to transform it, through the magical agents of heat and salt (lemon salt might be particularly nice), into with-drinks pick-at thingies – effectively kale crisps.
You need:
• a bag (about 50g) of prechopped, washed curly kale
• 4 sundried tomatoes (in oil are nicer), chopped very small
• 2 tbsp olive oil (you can use some from the sundried tomato jar if you want)
• 1 teasp lovely sweet, smoked Spanish paprika
• 1 teasp dry fried cumin seeds, crushed with a pestle and mortar
• 1 teasp smoked salt (it’s much better with smoked salt, it really makes a difference)
• 10 grinds Indonesian long pepper

This is broadly what to do:
1. preheat the oven to about 210º
2. take off any thick stems, tear into quite small pieces
3. mix all the other ingredients together in a dressing bottle and shake
4. put the kale into a big wooden salad bowl and dress thoroughly
5. put the kale in a roasting pan and put it in the oven with the door open for about fifteen minutes, keep a watch on it, it should be crispy but not burnt
6. serve immediately


kale crisps

evidence of the transforming power of heat and salt

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