NZ Gardener - - VEGE GARDEN -

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.

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