Something that has appeared at the markets during Winter over the past couple of years is Kale. I make the most of it while it is around and this year and it has become one of my new favourite winter vegetables. I have even had some success in growing the Tuscan Kale. At the markets you can also buy the Red Russian Kale which looks quite different. Thinly shredded it is great pan fried with sauteed onions, garlic and hazelnuts, a sprinkle of good sea salt, lots of pepper and a drizzle of olive oil or with some lemon zest and a squeeze of lemon juice.
It is also a great snack food with the added bonus of being nutritious. To make kale crisps you need a bunch of kale. Remove the central stem and tear the leaves into smaller pieces. Toss the leaves with a tablespoon of olive oil, sea salt and freshly ground pepper and spread them out on a baking tray. A sprinkle of chilli flakes is also a great addition.Preheat the oven to 180 degrees and bake the kale for 10-12 minutes. Remove from the oven and cool before eating.
Try not to over cook the crisps as they tend to go slightly bitter if they are over baked.