Crispy Kale Chinese Seaweed Style Food

CHINESE-STYLE KALE

Steps:

• Heat the oil in a large wok or frying pan, then tip in the garlic and cook for a few secs. Throw in the kale and toss around the pan to coat in the garlicky oil.
• Pour over 100ml boiling water and cook for 7 mins more until the kale has wilted and is cooked through.
• Stir in the soy and oyster sauces and heat through to serve.

BRITISH CRISPY SEAWEED

Steps:

• Using a sharp knife, remove the thick stalks from the kale.
• Wash and thoroughly dry the kale (this step is vitally important to ensure that it remains crisp when deep-fried) - a salad spinner is perfect for this.
• Finely shred the leaves.
• Heat the oil in a wok or deep fat fryer until slightly smoking. Deep-fry the shredded greens (this is best done in batches), for about 30 seconds until they turn a slightly darker green and begin to crisp.
• Remove them immediately using a slotted spoon, drain well on kitchen paper and leave to cool.
• Transfer the kale to a bowl and sprinkle with salt and sugar to taste.

SPICED KALE CRISPS

Steps:

• Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Wash the kale and dry thoroughly. Place in a large bowl, tearing any large leaves into smaller pieces. Drizzle over the oil, then massage into the kale. Sprinkle over the ras el hanout and some sea salt, mix well, then tip onto the trays and spread out in a single layer. Bake for 18-22 mins or until crisp but still green, then leave to cool for a few mins.