Crispy roast kale with cranberries
This is a delicious way to cook kale. The roasting at high temperature makes it crispy and crunchy covering its bitterness and making it accessible to adults and children alike. The dried cranberries and almonds give it a lovely side kick. Beware it is addictive! Serves: 4-6 Preparation: 5 minutes Cooking: 20 minutes
50g dried cranberries 300g kale, sliced ½ tsp salt ½ tsp black pepper ½ tsp garlic granules/ powder 50g flaked almonds 50ml extra-virgin olive oil
Preheat the oven to 190°C (fan) 200°C.
Soak the dried cranberries in warm water for 5 minutes so they become more juicy.
Meanwhile, wash the kale and drain it well — I use a salad spinner to remove the excess water.
Put the kale in a large salad bowl, sprinkle with salt, pepper and garlic. Add the cranberries and flaked almonds, drizzle the olive oil and mix well, ideally with your hands rubbing it through. It will look like a lot but no worries as once cooked it halves in size. Distribute in an oven dish and if too crowded use two dishes or flat trays instead.
Roast in the hot oven for 20-25 minutes (30 minutes in a regular oven), turning it half way through when the top layer looks golden brown and feels crispy. By the end there should be a little green left, and the rest golden crispy.
Serve hot, warm or at room temperature. If reheating, do so in the oven for a few minutes to keep it crispy but not in the microwave, please, or it will go soggy. cookingforthesoul. com