This is a recipe we developed for Sainsbury’s LWFL mag for a healthier Chinese feature.
Prep: 5 mins
Cook: 14 mins
200g pack shredded curly leaf kale (or use shredded Savoy cabbage)
1 tbsp olive oil by Sainsbury’s
¼ tsp salt
2 tbsp Fairtrade Demerara sugar by Sainsbury’s
1 Preheat the oven to 190°C, fan 170°C, gas 5. Put the kale in a large bowl and mix in the olive oil and salt.
2 Spread out on a large baking tray then sprinkle over 2 tsp of the sugar. Bake for 7 minutes, then remove from the oven and give it a toss.
3 Sprinkle over the remaining sugar and cook for a further 7 minutes, until crispy. Mix well again before serving.