Ingredients1 long red chilli 1 bunch Cavolo Nero (or another flat variety of kale such as red Russian), well washed extra virgin olive oil, to drizzle
Method 1. Preheat oven to 180°C. Toast chilli in a frying pan over medium heat for 2 minutes or until quite dry and just starting to colour. Using a mortar and pestle, pound until quite fine, adding a little sea salt if necessary to help grind it. You want the chilli mixed with 1 tbsp salt (or to taste) by the time it’s made, so you’ll have plenty of this chilli salt for other uses, too. 2. Remove the central spine from cavolo nero, then tear or cut into pieces roughly 5cm wide and 10cm long. Place in a bowl, add a few drops of oil and, using your fingertips, very lightly toss each leaf until lightly coated. Sprinkle with a little chilli salt – not too much – and lay leaves out on oven trays lined with baking paper. 3. Bake cavolo nero for 5 minutes or until it starts to change texture and become crisp. If it goes brown, it is scorched and probably won’t taste so flash, so it is best to check it often. Remove from the oven, cool for a minute, then very gently transfer to a platter. Serve immediately as it won’t keep.
Recipe credit - SBS website