Crispy curly kale ‘seaweed’

By Lisa Roukin, December 20, 2013
Photo: Lauren Marsh

Photo: Lauren Marsh

A sidedish that can be prepared in advance.

Serves: 4
Preparation: 5 minutes
Cooking: 16-18 minutes

200g curly kale, washed
3 tbsp olive oil
Sea salt
Black pepper
1 tsp sugar
To garnish:
Toasted sesame seeds
Onion salad bits — salad topper


Heat the oven to 190°C.

Line a large baking tray with baking parchment.

Place the curly kale on the baking tray and discard any hard stalks.

Drizzle with olive oil, and then lightly massage the oil into the kale leaves.

Season with sea salt and black pepper and sprinkle with sugar.

Bake for 16-18 minutes, stirring every 4-5 minutes.

When the leaves have crisped up, remove them from the oven.

Place in a serving bowl and garnish with toasted sesame seeds and onion salad crispies.

Last updated: 2:45pm, December 20 2013