Second half of the recipe from http://inpursuitofmore.com/2014/05/16/coconut-curried-millet-pilaf-with-crispy-kale-tomato-egg/. This time it’s the crispy kale, which sort of acts as a tasty but healthier version of fried seaweed. Kale’s a bit of a superfood as well, so sling in a handful of cashews for protein and you’ve got a fabulous side-dish for a meal.
Plus a couple of left-over handfuls of fresh curly kale for my sister’s guinea pigs (their little faces…….).
What’s not to like?
Crispy Kale “Seaweed”
2/3s bag curly kale
Couple of capfuls of olive oil
Zaatar (or salt)
Handful of cashew nuts
Chop the kale.
Place into a bowl, and pour over the olive oil, then add a sprinkling of zaatar.
Throw in the cashews, mix everything together till the kale is lightly coated with oil.
Place in a baking dish, bake in the oven at 180 for 15 minutes.
Serve hot. I’m thinking a good match for egg fried vegetable rice and a tofu dish…..