Roasting kale couldn’t be easier. We’ve used olive oil but you could substitute rapeseed oil mixed with toasted sesame oil to give it a nutty flavour. Serve roast kale as a snack with a glass of wine or add it to a salad. Plus a recipe for Kale and Dolcellate Bruschetta.
2 tablespoons olive oil
Salt and black pepper
1 tablespoon sesame seeds, toasted
1. Preheat the oven to 180C/360F/Gas 4. Toss the kale with the olive oil in a bowl and season with salt and black pepper. Spread it out on a baking tray and bake for 20-25 minutes or until crisp. Sprinkle over the toasted sesame seeds. Serve warm or cold.
Other ways to cook kale
BOIL kale in a saucepan with the lid on for 6-8 minutes until the stems are tender. Drain and serve immediately. If you are not serving it immediately, cook it for 6 minutes, drain and rinse in cold water. Reheat in boiling water for 2 minutes, drain and serve. You can also stir-fry the cooked kale in a tablespoon of oil in a wok rather than reheating it in water.
MICROWAVE kale in a microwave-friendly bowl with 2 tablespoons of cold water with the lid on. Cook for 4-5 minutes, stirring halfway through the cooking time. Leave to stand for 1-2 minutes before serving.
Kale and Parmesan Bruschetta
Another way to cook and serve kale.
Warm 2 tablespoons of olive oil and a whole clove of crushed garlic in a large non-stick frying pan or casserole. Add a finely chopped head of kale and fry until wilted. Remove and discard the garlic. Season and add 150ml of boiling water. Cover the pan and cook until most of the water has evaporated. Remove the lid, turn the heat up briefly to dry the kale. Add a few squirts of lemon juice. Serve the kale on toasted baguette or sourdough with a spoon of Dolcellate.
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