Kale is hav­ing its mo­ment in the

Country Style - - FLAVOURS -

‘su­per­food’ spot­light. Eat it raw, juice it, add to soup — or make chips. Trim the stems, rub leaves lightly with oil, sea­son with salt and chilli, and bake at 180ºc for 12–15 min­utes. It comes out light, crunchy and more-ish.

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