Cavolo nero crispy seaweed

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Cavolo nero crispy seaweed

Name: Cavolo nero crispy seaweed
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4

Side Serves 4 20 min

This is a quick and tasty approach to cavolo nero (or black kale), and tastes just like the crispy seaweed you would find on the menu in a Chinese restaurant or takeaway. Serve as a snack with an ice-cold beer, or as a side to an Asian feast. The sesame seeds are a really nice finishing touch. You could also try adding a little finely chopped fresh chilli too, if you fancy.

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

Cooking time: 10 min

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.