1. The easiest, tastiest kale crisps
- If you’ve bought whole stems of kale, wash the lot then pull the leaves off the stalks and tear into bite-size pieces, roughly half the size of a £5 note
- If you’ve bough pre-shredded kale, try and pick out most of the chunky stalk bits, then give the leaves a quick rinse
- lightly oil a baking try and spread the kale out onto it
- drizzle a generous amount of olive oil (1-2tbps), and use your hands to mix and coat well
- season generously with sea salt, then sprinkle 1 tsp of brown sugar over
- mix again and make sure to spread it all out in one layer, you don’t want it bunched up or it will steam, not bake
- pop into the oven, 200deg or 180 fan, for 5mins
- keep a close eye on it, you don’t want it to burn, you just want lightly charred edges and fully crispy
Let them cool a little, then wolf down – our youngest eats these like crisps!
2. The creamiest kale smoothie
Give yourself a dose of vitamin C in the morning with this vegan green smoothie. Along with kale and avocado, there’s a hit of zesty lime and pineapple. Pop all of these into a blender:
- 2 handfuls kale
- ½ avocado
- ½ lime, juice only
- ½ small tin pineapple chunks
- thumb-sized chunk of ginger
- 1 tbsp cashew nut butter
- add 200ml coconut water OR 200ml oat milk
The freshest, most vibrant breakfast, done! (or pop a pouch of Kale Kick Smoothie in the blender and enjoy an extra 5 minutes lie-in 😊)
3. Kale pesto with linguine
- If you’ve bought whole stems of kale, wash the whole lot then pull the leaves off the stalks, keeping them in relatively large chunks.
- Get a pan of salted water up to a rolling boil, and pop the whole leaves in for 1-2minutes. Grab a pair of tongs and remove/drain the leaves
- If you’ve bough pre-shredded kale, try and pick out most of the chunky stalk bits, then put the whole bag of leaves into a metal sieve/colander. Boil a kettle (1.5litres) then pour it all over the kale so that it softens and wilts
- Pop the kale into a blender with 3tbsp olive oil, a small clove of garlic (peeled), 4 anchovies (trust us, it’s not fishy, just lovely and salty!), the juice & zest of a lemon, and a large handful of parmesan or vegan hard cheese
- Give it a good blend, if it’s too dry, add a little more water and/or olive oil
- you should be left with a bright green, tangy and salty pesto, that can be easily spooned out (not stiff and dry but not liquid either)
- Put your linguine on to cook – when al dente, drain and pop back in the pan with the pesto. Give it a good stir to coat evenly, then serve with more grated parmesan and a little cracked pepper.