Riverford Wicked Leeks
Crispy kale recipe image

Print Crispy kale

Kale takes on a deep, savoury, seaweed taste when roasted. Keep an eye on it after the first 5 minutes, a little darkening of the leaves is desirable but be careful that they don’t burn to a cinder. If you have a particularly strong fan in your oven it may blow the kale off the baking tray as it cooks, in which case turn off the fan and adjust the temperature accordingly.


  • 200g curly kale
  • 2 tbsp sesame oil
  • Salt


  1. Preheat oven to 200˚C/Gas Mark 5.
  2. Strip the kale leaves from any large tough stalks, discard the stalks and tear the leaves into bite-sized 3cm pieces. Wash the kale and pat or spin the leaves dry.
  3. Mix well with the sesame oil and a good pinch of salt in a roomy bowl, so that all the leaves are coated. Spread the leaves on a baking tray and place in the oven for 8-10 minutes, turning once midway through.
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