This weeks recipe comes from Kitty Scully who is the Head Kitchen Gardener at Airfield Estate.
Her kale crisps are a quick homemade healthy alternative to indulging that craving without comprising satisfaction or incurring any guilt. In Airfield Food Gardens, they grow five different varieties of kale from heritage ‘Asparagus kale’ to every chef’s favorite ‘Nero di Toscana’. Each and every one of these plants produces an abundance of leaves right through winter into spring that can be baked into a delicious crunchy nutritious snack in a matter of minutes.
Approx 700g Kale
1 tablespoon olive oil
1 tablespoon pumpkin seed
A pinch of sea salt
A pinch of freshly ground black pepper
Preheat oven to 180oC. Rinse kale in cold running water and pat dry. If the kale is not thoroughly dry, it will not crisp up! Roughly chop kale leaves removing all stems that can later be used in soup or a stew.
Toss the kale leaves in a large bowl with the olive oil, pumpkin seed and seasoning before laying them out in a single layer on baking trays. Two trays will most likely be required.
Bake kale for approximately 7 – 10 minutes until crisp in the centre. Serve on their own as a tasty nutritious snack enjoy crumbled over salads or any other meal for that matter.
Kitty Scully works as Head Kitchen Gardener at Airfield Estate to find out more about them go to their Facebook page by CLICKING HERE