Kale, the black sheep in the cabbage family – that’s what I usually call it. It’s a superfood, really cheap, easy to grow … and yet, I rarely eat it! Maybe it has something to do with the
horrible creamed kale my mother would serve to me from time to time. See, I’m back to the cabbage nightmares of my childhood and also as child I wasn’t as fond of Anything! creamed as I am today.
So the other day I was watching My kitchen Rules Australia (I don’t know which series) and there were these two healthy Bondi guys cooking a (mostly) healthy three course meal. One of the side dishes for the main meal was a kale with coconut salad, and I thought to myself … hmmm, that sounds good! Unfortunately the Bondi guys managed to burn the dish in the oven – but they still got a very good (possibly winning) score for their three courses. And this is the reason why I found myself putting a bag of kale into my shopping basket … and it was so nice that I am even considering making my own kale crisps … so watch this space.
I’m certain that there is an official recipe somewhere out there, but it looked so easy to do, that I made the measurement up as I went along.
Preheat the oven to 180C/350F/Gas 4.
100 grams kale
30 grams coconut flakes
2 tbsp olive oil
2 tbsp tamari
Whisk oil and tamari together in a bowl. Rinse the kale and remove stems. Chop the kale and tip into the bowl with the dressing, add coconut. Toss to combine and then spread out on a baking tray in a single layer.
Bake for 12-15 minutes, stir half way through, until the kale is crisp.