- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 bunch curly kale
- 1 bunch dinosaur kale
- olive oil, for brushing
- salt, to taste
- sprinkle of garlic powder
- sprinkle of red pepper flakes
Instructions
1. Preheat oven to 150°C (300°F).
2. Cut spines off kale leaves and tear the leaves into smaller pieces. Brush both sides of the kale leaves with olive oil.
3. Lay leaves on a baking sheet, making sure they don't overlap. Sprinkle with salt.
4. Sprinkle one half with garlic powder. Sprinkle the other half with red pepper flakes.
5. Bake in the oven for 5-10 minutes, watching for doneness. Remove from the oven and let cool.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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