The Anti-Inflammatory Cookbook | Crispy Curly Kale

A natural source of vitamin-C that’s not an inflammatory orange or citrus fruit, kale has an important part to play in an anti-inflammatory diet.

The trouble is, it’s green – and that puts a lot of people off even tossing it in a smoothie. The looks of contempt that my spinach, carrot and kale concoctions draw from even my daughter – “Daddy… Why are you drinking that snot juice again?” – are staggering.

Give someone a portion of this, however, and they’ll never look at everyone’s least-favourite superfood the same way again…



 



100g curly kale [69p for 200g, so 35p]

35g crunchy trail seed mix [49p for 70g, so 25p]

2tbsp (30ml) extra virgin olive oil [£2.99 per 500ml, so 18p]

2 pinches of rock salt [£1.30 per 500g; cost is therefore de minimis]
  TOTAL COST TO MAKE TWO PORTIONS £0.35 + £0.25 + £0.18 = £0.78
TOTAL COST PER PORTION: £0.39





ONE
Pre-heat the oven to 180°c.

TWO
Place the kale in a mixing bowl and drizzle with the oil, adding a pinch or two of rock salt as required.

THREE
Mix in the seeds and then transfer the product to a baking tray.

FOUR
Roast in the oven until the kale has a crispy texture (usually after around 8-10 minutes). Once it looks done, remove it from the oven quickly or you risk burning it.

FIVE
Eat warm as a side-dish (it goes well in the place of seaweed with a Chinese dish) or bag it up as an alternative to inflammatory potato crisps.