Tuscan Kale - Cavolo Nero

HK$65

price per 500gr

Tuscan Kale in Italian and often in English is called Cavolo Nero, literally "black kale" is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It has been grown here for centuries which is found mainly in the autumn-winter season and is one of the traditional ingredients of minestrone and ribollita. This green leafy vegetable is considered a super food rich in antioxidant properties, vitamins such as A, C, and E, but also those of group B and contain folic acid is a source of calcium, zinc and iron. Despite being a nutritious food, it only provides 35 calories per 100 grams.

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Tuscan Kale Chips recipe

500g Tuscan Kale - Cavolo Nero
3 Spoons of Extra Virgin Olive Oil
Sesame seeds
Salt

Remove the hard central part of Tuscan Kale leaves and wash well. Once cleaned dry it with kitchen paper. If it is more convenient cut the leaves to the size of normal chips. Arrange the leaves on a baking sheet covered with baking paper, meanwhile, prepare 3 big spoons of Extra Virgin Olive oil in a small bowl, seasoned with a pinch of salt and a handful of sesame seeds and gently brush the leafs with the prepared oil sauce.

In the meantime, preheat oven in ventilated mode, bringing it to 180C degrees and then bake it for about 5 to 10 minutes depends of your oven. The leaves should become crunchy, if they don't crock you will have to put them back in the oven for a few more minutes because it means they are not cooked enough.

Once ready we take them out of the oven and let them cool so we can consume them warm.

Crunchy and with a slightly bitter aftertaste, Tuscan Kale chips is excellent as appetizer or an aperitif, it well suited to being finger food, but also as a snack to break hunger. And finally, as a side dish alongside meat or fish dishes.

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