food for thought

by michelle

cavolo nero chips

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Cavolo nero or Tuscan kale has come back into fashion of late. These delicious chips are a great way to eat your greens. Serve them as a side dish with pasta or risotto and watch them disappear.

tuscan-kale-chipsPreheat your oven to 150℃ (300℉). Wash a bunch of cavolo nero and dry it thoroughly. Remove and discard the stems and tear the leaves into a bowl. Drizzle with some olive oil and season with salt, freshly ground black pepper and dried chilli flakes to taste. Toss well to coat all the leaves and spread them out onto 2 oven trays. Bake for 15-20 minutes or until they are crisp but not brown.

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Written by michelle picker

August 14, 2013 at 6:15 am

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