Another successful trip to the Dublin Food Co-op this morning. I came away with kale, mixed salad leaves, swiss card, broad beans, salad flowers, eggs, lemons, peppers and cherries. The most important purchase was a gorgious bunch of flowers which really brightened up the house.
1 bunch of Kale
2 tablespoons Extra Virgin Olive Oil
pinch Himalayan Salt
Wash the kale thoroughly and remove the stalk and thick veins with a sharp knife. Tear the leaves into bite sized pieces and add to a large bowl. Drizzle with olive oil and sprinkle with salt. Toss the leaves so they get an even coating of oil and salt.
Lay the leaves evenly on an oven shelf covered in grease proof paper. Put into a moderate (180degC) oven for 7-10 minutes or until just crispy. Keep a close eye on these in the oven as they can burn very easily.
Yum, salad with beans, kale chips and cherries for dinner!
All images copyright Megan Young Photography. For prints and licensing go to www.meganyoung.com.au