I’m so fortunate. Since transitioning to a fully clean diet my body actually craves green veg! Seriously. I could quite happily eat a bowl of steamed broccoli on its own and really enjoy it! There’s only one green vegetable I’ve never been all that excited about and that’s kale. I find it tough, the stalks too woody and it always gets left at the back of the fridge until eventually I juice it before its past its sell by date.
So, this week I’ve been on a real mission to fall in love with kale. Surely there has to be something I can do to it to make it palatable? Well … not only have I succeeded, I think you’re going to love this recipe so much you will actually crave more! Seriously, Cumin Crisped Kale is addictive ~ you have been warned 🙂
1 bag of kale
3 tablespoons of tahini
2 tablespoons of coconut oil or extra virgin olive oil
juice of half a lemon
2 teaspoons of cumin seeds
1 teaspoon of garam masala spice
2 large pinches of himalayan salt
Trim any thick, large stalks from the kale.
Add the ingredients and spices to a large mixing bowl and use your hands to massage everything into the kale leaves. Make sure they’re as evenly coated as possible.
Spread the coated kale leaves flat onto a baking tray lined with a sheet of greaseproof paper.
Place in the oven and bake for 10 mins at 150C (fan assisted) before removing the tray, mixing the leaves around a little and putting it back in the oven for a further 10 minutes. I don’t like my leaves burned as it really detracts from the spices, so keep a close eye on those last 10 mins and remove the crisped kale before it starts to over-brown.
Once evenly crisped remove the kale and eat while still a little warm. SO addictive!