Crispy Christmas kale
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 200g kalechopped and any tough stalks removed
- 2 tbsp vegetable oil
- 2 garlic clovesgrated
- pinch of ground cloves
- ¼ tsp ground star anise
- pinch of cinnamon
For the dressing
- 1 small orangezested and juiced
- 1 tbsp sherry vinegar
- 2 tbsp extra virgin olive oil
- 100g cooked chestnutsroughly chopped
- 2 tbsp sultanas
Nutrition: Per serving
- kcal193
- fat12g
- saturates1g
- carbs18g
- sugars6g
- fibre1g
- protein3g
- salt0.07g
Method
step 1
Heat the oven to 190C/170C fan/gas 5 and line two baking sheets with baking parchment. Put the kale in a large bowl and toss with the oil, garlic, cloves, star anise, cinnamon and plenty of seasoning. Spread the kale mixture over the prepared sheets in a single layer, then roast for 15-20 mins, tossing halfway through, until the leaves are crisp and any stalks are tender – keep a close eye on the kale, as it can catch quite quickly. Leave to cool.
step 2
Meanwhile, make the dressing. Whisk the orange zest and juice, vinegar and oil together, then stir in the chestnuts and sultanas. Toss the dressing with the kale and serve.
