KALE REDBOR SEEDS RECIPES

Steps:

• Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
• Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.
• Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.
• Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.

Steps:

• 1. Preheat the oven to 220ºC/gas 7.
  2. Rinse the kale under cold running water and dry the leaves very well, in a salad spinner if you have one. Cut out the centre stalks, then cut the kale into 5cm slices.
  3. Place the kale on a baking tray and drizzle over the sesame and olive oils, scatter over the sesame seeds and season with sea salt and black pepper.
  4. Roast in the oven for 20 minutes, turning halfway through cooking, until crisp at the edges.