Fancy some crispy seaweed but all you have is kale? Our oven-cooked curly kale resembles that of crispy seaweed from your local takeaway - at least in our opinion.
For this recipe, we do recommend planting Dwarf Green Kale once harvested and cooked in the oven the kale becomes light and delicate and makes a great alternative to boiling. Goes really well with fish.
Seed in Focus: Dwarf Green Kale
Additional: Sea Salt & Oil
Cut as much of the excess stalk off the kale as possible and place it on an oven-proof dish.
Drizzle a little oil over the kale and sprinkle with sea salt. Place in the oven at 180c
After 15min check on the kale if it starts to feel dry and brittle it's done, if not keep in the oven for an extra 5 minutes and then check regularly until cooked. The key to this is to dry as much moisture from the kale as possible the salt helps with this as well as adding an extra flavor.
Once the kale has been cooked remove and serve with fish the taste and texture resembles (in our opinion) that of crispy seaweed.