Wednesday, December 2, 2020


Kale - a valuable vegetable from the cabbage family, which I often use in my daily diet. I make green cocktails and add them to salads (sprinkling lemon beforehand to make them juicier and soften a bit). Recently, I have been adding crunchy kale leaves to soups, which give them the look and flavour.


  • 100 - 200 g of kale (enough to fit on the oven tray)
  • salt and pepper
  • chili powder
  • olive oil


  1. Preheat the oven to 190 degrees C.
  2. Separate the kale leaves from the stems.
  3. Cut the leaves into smaller pieces and place them on a baking sheet lined with baking paper.
  4. Sprinkle with spices and olive oil.
  5. Use your hands to mix thoroughly so that the spices stick to the kale.
  6. Bake for about 10 minutes. Be careful not to burn the delicate leaves.


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