Crispy kale is one of my absolute favourite healthy snack foods. Roasted in the oven with coconut oil and cumin, it’s simple to make and super tasty. This is a variation on that recipe with a brand new vegetable that’s fast becoming a supermarket staple.
Kalettes first began appearing in the shops last year. They’re like little mini kale plants and taste like a cross between kale and brussels sprouts. The inspiration behind Kalettes came from a desire to create a vegetable which was versatile and simple to prepare. The result is a fresh combination of sweet and nutty flavours. Kalettes cook super fast and can be used in so many different ways. Stir fried, skewered, curried or added to pasta.
I’ve seen Kalettes in lots of supermarket this winter, so next time you see a bag, why not buy them and try this super simple recipe.
1 tbsp coconut oil
1 tsp ground cumin
Pinch cumin seeds
Salt and pepper to season
Warm the coconut oil in a pan
Add the kalettes, ground cumin, cumin seeds and salt and pepper and stir well
Continue to warm over a medium heat for 3 to 5 minutes until the kale is cooked through and slightly crisped on the outside