CRISPY KALE WITH SEA SALT & LEMON
For me, one of the best things about Great Dixter being open to the public is the opportunity to exchange recipes and vege-growing tips with visitors. This recipe comes from a lady I got talking to one day when I was working in the garden. I tried it that same night and loved it. Since then, lots of friends have taken the recipe home with them after eating it here. It makes a fantastic side dish with grilled fish or chicken: the lemon really cuts through the oil and lightens the earthy flavour of the kale. It’s also a delicious appetiser with a chilled glass of wine or champagne before lunch or dinner. It’s important to chop the kale yourself – the stuff sold in supermarkets is chopped too small.
Ingredients • 165g whole kale leaves, tough stems and ribs removed and torn or roughly chopped into 8-10cm pieces • juice and grated zest of 1 lemon • 1 tablespoon olive oil • dash of cayenne pepper • ¼ teaspoon salt • ¼ teaspoon pepper
Preheat the oven to 180°C. Put the kale into a large bowl. Add the lemon juice, olive oil, cayenne pepper, salt and pepper and use your hands to massage the seasonings into the leaves. Lay the kale pieces flat on a baking sheet and bake in the oven for 10–15 minutes, turning halfway through, until crisp and lightly browned.
Sprinkle the lemon zest over the crisps before serving.