1 (200g) bag of kale, leaves removed from the stalks and stalks discarded
2 tbsp olive oil
a generous pinch of sea salt (table salt won't work as well here)
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Recipe created for Veg Power by Claire Wright. Food photography by Claire Wright | addsomeveg.com
Claire Wright from addsomeveg.com shares 3 simple ways to prepare leafy greens that the whole family will enjoy.
Got some crisp-lovers in the family? Try our healthy 3-ingredient, 5-minute version – kale crisps – and surprise them all by how salty, crispy and crunchy they are.
Method:
Preheat the oven to 180C/160C fan/gas 4.
Tear the kale leaves into small pieces and lay out on a baking tray. Drizzle over the olive oil and toss to make sure everything is coated. Spread out the kale pieces and sprinkle over the sea salt.
Bake for 5 mins and check on them – they should be just darkening at the edges and feel crispy to the touch. If they aren’t, put them back in the oven for up to another 5 mins, checking regularly and taking out as soon as they have crisped up but before they burn.
Allow them to cool completely, then serve on their own or with a dip.
Kids in the kitchen:
Kids can do pretty much everything here: get them to remove the leaves from the stalks (if they are still on) and tear them into small pieces. Have them toss the leaves in the olive oil and spread out on the tray, then sprinkle over the salt.
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
