Crispy Cavolo Nero
Crispy cavolo nero is a delicious recipe to make with this type of kale, and it's an easy way to eat an extra portion of leafy greens. Crunchy and slightly salty, you can serve crispy roast cavolo nero as a healthy snack as well as a side dish with other recipes.
Equipment
- 2 baking trays
Ingredients
- 350 g cavolo nero
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Preheat the oven to 160 degrees (180 fan).
- Wash and dry the cavolo nero. It's important that the leaves are dry so that they crisp up.
- Remove the large stems from the cavolo nero. Shred the leaves, or cut into larger pieces as you prefer.
- Add the prepared kale to a bowl. Drizzle over the oil and sprinkle with salt. Mix thoroughly until all of the leaves are coated.
- Spread the cavolo nero onto the baking trays. It needs to be in a single layer so that it can roast, so you'll need at least 2 trays depending on their size.
- Roast the kale in the preheated oven for 10 minutes, turning the leaves partway through cooking. If the leaves aren't properly crispy, bake for a couple more minutes but take care as the cavolo nero will burn easily.
Notes
To make garlic or chilli flavoured crispy kale, use a flavoured olive oil.
Nutrition
Calories: 73kcalCarbohydrates: 9.1gProtein: 2.6gFat: 3.5gSaturated Fat: 0.5gFiber: 1.3gSugar: 0g
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