Recipe: Crispy ‘seaweed’ kale with sesame seeds

Here it is: the final part in my trilogy of fabulous, fresh vegetable dishes. Kale has gained a reputation in recent years for being a bit ‘worthy’ – but there’s nothing of the #eatclean movement about this recipe. It’s a crunchy, salty, garlicky pile of joy which evokes those foil tubs of crispy ‘seaweed’ you get from the Chinese takeaway.

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Like my balsamic roasted fennel, this goes wonderfully with salmon fillets. For the salmon, I chuck on lots of fresh ginger, miso paste, wedges of red onion and garlic cloves, wrap it up tightly in a foil parcel and bake for about 20 minutes before serving with jasmine rice or noodles.

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Crispy 'seaweed' kale with sesame seeds

  • Servings: 2 as a side dish
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Ingredients

  • 75g kale leaves, torn from thick stems
  • 1 tbsp toasted sesame oil
  • 1 tbsp soy sauce or tamari
  • 1 tbsp sesame seeds
  • 1 clove garlic, chopped

Directions

  • Preheat oven to 220 degrees F / 200 degrees C / gas mark 7.
  • Place the prepared kale in a large roasting tin.
  • Add the sesame oil and soy sauce or tamari, and use your fingers to distribute well so all leaves are covered.
  • Sprinkle over the sesame seeds and chopped garlic and give everything a good stir. Ensure the kale is evenly spread over the base of the tin.
  • Roast for 5 to 8 minutes – it will quickly go crispy!
  • Remove from the oven, scrape away any stuck sesame seeds from the base of the tin, and leave to rest for a minute or two before serving.

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