A few questions ~
- Do you eat your greens?
- Do you like Kale?
- Do you like crispy Chinese style “seaweed” and no not the sweetened, MSG flavoured stuff?
Yes? Then you just have to give this a go 🙂
I have a thing for crispy seaweed from Chinese restaurants. Not that I eat at many, but I always loved this dish, something about crispy greens, with a touch of soy sauce that ticks my boxes.
You don’t have to use Kale, it could be any cabbage like a Savoy or any other dark green Brassica leaves. But I like the bitter-butteryness of Kale.
This is one of those recipes that evolved over the years, well since I’ve been growing Kale!
Crispy Kale Seaweed
Take several Kale leaves and remove the main vein/stem from the middle and discard it. Slice the Kale into thin strips. Put the Kale strips in a bowl, dash a little vegetable oil on top and then mix it in so most of the leaves are lightly coated, sprinkle some sesame seeds and a small pinch of salt onto the Kale, empty the contents of the bowl onto a baking tray. Cook them in a hot oven for about 5 minutes or shallow fry them in a Wok.
They are perfect on top of a bowl of noodles with a dash of soy sauce and a pinch of dried chilli.
Could it be any simpler?
Gardening Notes ~
I grow a mixture of Kales, Cavelo Nero is one I always grow it has deep green elongated leaves. It is wonderfully hardy as it seems to withstand all weathers. Last year I even managed to save seeds from them. New for this winter were Ragged Jack and Vates Blue Curled. All sown in May and planted out in June. At this time of year they look a little rough around the edges, but they also start producing a few new leaves as the days get longer (and it hopefully warms up a little). The small levaes are perfect for slicing finely and adding to salads or stir frys, omelettes, pasta dishes, you name it!