Crispy Kale with Truffle Salt
Whilst Brussels Sprouts are an essential part of Christmas dining, it's no secret that for many, they're a divisive and somewhat unwanted part of the Christmas dinner.
Erin Gleeson of The Forest Feast provides some respite with this tasty vegan alternative - a delicious side of salty, roasted kale.
Get to the recipe
Ingredients
- 2 bunches kale
- 2 Tablespoons olive oil
- Smoked paprika, to taste
- Truffle salt, to taste
Method
Chop 2 bunches of kale in 1-inch (2.5cm) pieces (remove thick stem ends).
Spread kale on our 2 baking sheets & sprinkles with 2 tablespoons of olive, 1 tablespoon of smoked paprika, and a quarter tablespoon of truffle salt.
The less the pieces overlap, the crunchier they will be. I like the contrast of having some pieces softer, so I let them overlap a bit.
Roast at 220⁰C for 5-8 minutes, or until bright green with charred tips (watch closely). Roast just before serving if possible, to maintain crispness.