I’m pretty sure I’m not the only one who often oversubscribes (as my dad would say) on something that they’re loving, only to then realise that they have too much and it’s probably going to go off and be wasted 🙁 . That was me and kale when I first started buying it. I would always have a forest full of kale in my fridge and as I lived alone at the time, the only person that was ever going to eat it all was me.
I googled “ways to cook kale” and a popular one at the time was roasted. If you’ve ever had crispy seaweed at a Chinese place it has a similar taste and texture and can be a great alternative. This recipe is very much inspired by Chinese cuisine hence the salt and chilli theme and I added a bit of brown sugar to help balance the heat of the spice. The pine nuts were a bit of a random addition as I had them around but I love how they enhance the crunchy texture of the kale.
I’ve tried roasted kale with different seasonings but this recipe is one of my fave ways to do it as I think it makes a nice accompaniment to some grilled or baked fish.
The oil I used is the Filippo Berio chilli oil, which you can tell we love in my household (hence the half empty bottle). Please be aware it is quite spicy so if you’re not into spice I would recommend opting for an alternative such as regular olive oil, a garlic infused oil or maybe spray coconut oil (I use this when just making a simple salt and black pepper roasted kale)
Have you ever tried roasted kale before? If so what do you usually put on your kale to make it fancy? Let me know by leaving a comment below 🙂