This easy recipe is a great way to get the kids eating kale. Did you know there are two types of kale? Neven Maguire has all the info.
Neven says: "Salty, crispy and addictive, these literally take minutes to prepare and less than 12 minutes to cook. This is a great way to get used to eating kale, even if you think you’re not too keen on it.
"This super-green leaf is a member of the cabbage family and generally comes in two forms: kale, which has smooth, leaves, and curly kale, which has crinkly leaves. Curly is the most common of the two."
- 1 bunch of kale
- 1 tbsp olive oil
- ¼ tsp sea salt
- Preheat the oven to 150°C (300°F/gas mark 2). Line two large baking sheets with parchment paper.
- Wash the kale and dry it very well. Using a paring knife or kitchen scissors, trim the ribs out of the kale leaves and discard. Cut the remaining kale into pieces, each one roughly 5cm (2in).
- Place the kale in a large bowl and drizzle over the olive oil. Toss gently but thoroughly, making sure each piece is well coated.
- Arrange on the lined baking sheets in a single layer and sprinkle with the salt. Bake for 8–12 minutes, until just crisp.
- Start checking after 8 minutes – it’s important not to overcook the crisps or they’ll burn. I find that some varieties cook faster than others.
- Remove from the oven and leave to cool for a minute or two, then tip into a bowl and serve immediately.