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.


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.


Crispy 'seaweed' kale with sesame seeds

  • Servings: 2 as a side dish
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  • 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


  • 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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