Roasted Kale with Chilli

Ingredients

• Kale 1 large bunch (approx. 500g)
• Garlic 3 cloves
• Fresh ginger 1cm piece
• Red chilli 1 small
• Vegetable oil (or rapeseed oil) 2 tbsp
• Soy sauce 1 tbsp
• Toasted sesame oil 1 tsp
• Pinch of sugar (optional) 1

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray with baking parchment.
2. Wash the kale thoroughly. Remove the tough central stems and tear the leaves into bite-sized pieces.
3. Pat the kale pieces completely dry with a clean tea towel or kitchen paper. This is crucial for crispiness.
4. Mince the garlic, grate the ginger, and finely chop the red chilli (remove seeds if you prefer less heat).
5. In a large bowl, combine the dried kale, minced garlic, grated ginger, chopped chilli, and vegetable oil. Toss well to ensure all the kale is lightly coated.
6. Spread the kale in a single layer on the prepared baking tray. Avoid overcrowding, as this will steam the kale instead of roasting it.
7. Roast for 10-15 minutes, or until the edges are crispy and slightly browned. Keep an eye on it, as it can burn quickly.
8. Remove from the oven. Drizzle with soy sauce and toasted sesame oil, and toss gently. Add the optional pinch of sugar if using, and toss again. Serve immediately.