Crispy roast kale with cran­ber­ries

The Jewish Chronicle - - LIFE - SIL­VIA NACAMULLI’S

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

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