250g curly kale
Sea salt and cracked black pepper, to taste
1 tbsp Dijon mustard
2 tsp dried rosemary or mixed herbs
Drizzle of olive oil, about 1 tbsp
1 tbsp soy sauce
1 tsp tomato puree
Generous pinch of chili flakes
Drizzle of sesame or coconut oil, about 1 tbsp
1 tsp of honey, wasabi and/or miso paste if you like
1 tbsp gochujang (delicious korean fermented chili paste)
1-2 tsp vegetable oil
Turn fan oven onto 180 degrees.
In a large bowl mix your prefered seasoning ingredients.
Roughly chop the kale, washing it first if necessary, and place in the bowl with the seasoning. Mix the kale into your marinade – use your hands to make sure it’s well and evenly coated, adding a little splash of water if needed.
Put your marinated kale onto a baking tray and bake in the oven for about 15 minutes. Do keep an eye on it though, as the kale sometimes has a tendency to catch (…although the burnt bits are often the crispiest and tastiest!)
Feel free to make up your own version of this recipe, depending on what you have in the cupboard. Chuck in any flavours you like! Add all the nuts, seeds, herbs, spices, pastes, oils and sauces you can think of. Go crazy…