Quick ideas
Cavolo nero crispy seaweed
This is a quick and tasty approach to cavolo nero (or black kale), and tastes just like the crispy seaweed you would find on the menu in a Chinese restaurant or takeaway.
Serve as a snack with an ice-cold beer, or as a side to an Asian feast. The sesame seeds are a really nice finishing touch. You could also try adding a little finely chopped fresh chilli too, if you fancy.
Ingredients
- 1 bunch of cavolo nero
- 2 tbsp of olive oil
- 2 tbsp of sesame oil
- Good pinch of salt
- 1-2 tbsp sesame seeds
- Finely chopped chilli (optional)
Method
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Step 1
Preheat your oven to 160 °C.
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Step 2
Remove the stalks from the kale, then roll up the leaves and finely slice them, so you have thin shreds of kale.
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Step 3
In a bowl, mix the shredded leaves with salt and the olive and sesame oil, mixing well to ensure the leaves are coated.
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Step 4
Arrange on grease-proof paper on a baking tray, spreading the leaves out evenly so they can crisp up in the oven.
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Step 5
Roast for between 8-10 minutes, checking often and mixing to turn the leaves.
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Step 6
Meanwhile, toast some sesame seeds in a dry frying pan. We recommend 1-2 tbsp, depending on your taste. Stir continuously to stop them catching. Remove from the heat when done.
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Step 7
When the kale is crispy all over, it’s done. Sprinkle with the toasted sesame seeds and serve.