These attractive cabbage leaves in crispy form are particularly good with roasted or grilled pork or chicken. This recipe would also work with curly kale.
For 2-4
4 – 6 handfuls of Cavolo Nero, washed
1 tbsp rapeseed oil
1 tsp of sea salt
1 tsp of caster sugar
Preheat the oven to 220c.
Remove the stalks from the Cavolo Nero and slice the leaves finely into shreds.
Put them on a baking tray and drizzle the oil over the shreds, sprinkle them with the salt and sugar and use your hands to toss the whole lot together.
Spread them in an even layer over the baking tray.
Bake for about 5 minutes or until they are just crisp.
Eat hot, warm or cold.
