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Quick ideas
Cavolo nero crispy seaweed
Ingredients
- 1 bunch of cavolo nero
- 2 tbsp of olive oil
- 2 tbsp of sesame oil
- Good pinch of salt
- 1-2 tbsp sesame seeds
- Finely chopped chilli (optional)

Method
Prep time:
10 min
PT10M
Cooking time:
10 min
PT10M
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Step 1
Preheat your oven to 160 °C. -
Step 2
Remove the stalks from the kale, then roll up the leaves and finely slice them, so you have thin shreds of kale. -
Step 3
In a bowl, mix the shredded leaves with salt and the olive and sesame oil, mixing well to ensure the leaves are coated. -
Step 4
Arrange on grease-proof paper on a baking tray, spreading the leaves out evenly so they can crisp up in the oven. -
Step 5
Roast for between 8-10 minutes, checking often and mixing to turn the leaves. -
Step 6
Meanwhile, toast some sesame seeds in a dry frying pan. We recommend 1-2 tbsp, depending on your taste. Stir continuously to stop them catching. Remove from the heat when done. -
Step 7
When the kale is crispy all over, it’s done. Sprinkle with the toasted sesame seeds and serve.