Crispy Kale
This recipe is quite a breeze to make and adds a nice crunchy element and added texture to a meal. The key (as I realised after some trial & error) is to keep the oven heat quite low to avoid the leaves from burning. And there’s no chopping involved! You can use curly kale too, but cavalo nero is easier to work with.
Servings |
Prep Time |
4 |
5min |
Servings |
Prep Time |
4 |
5min |
|
|