Crispy Chilli Kale with Roasted garlic, Sweet Soy & White Pepper

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Autumn is an awesome time for produce and there is some seriously tasty stuff around at this time of year. This is a bloody easy recipe which shows off how tasty kale can be, with little to no work. Put it in a soup, stir fry, pickle it, steam it, pan fry it, deep-fry it or as I do in this recipe roast it, hell you can pretty much do anything with it if you like but I wouldn’t eat it raw, unless you’re into that kind of thing? People always say that you must wait until after the first frost to allow kale to sweeten naturally and be at its best. To this I agree, but to waiting, most certainly not! If you buy it in and it’s bitter, stick it in the freezer for a few hours, this helps sweeten and soften the leaves making them delicious to eat and easier to cook, but still don’t eat it raw even when frozen yeah!

Serves 2-3 VE

6 cloves garlic, peeled

2 teaspoons coriander roots, washed and chopped (leave these out if you can’t find them they are just an added bonus)

A small pinch coarse sea salt

100ml light Soy Sauce

1/2 teaspoon dried chilli powder

1 tablespoon soft brown sugar

500g, Kale thick stems removed and discarded, then ripped into roughly 4cm by 8cm pieces

60ml olive oil

1 teaspoon white peppercorns, toasted and spice ground to a fine powder

In a pestle and mortar or a food processor add the peeled garlic and the coriander roots and pound to a paste, using a little malden sea salt as an abrasive if needed. Next add all the other ingredients except the Kale and loosely combine. Then toss this through the Kale making sure to coat every single piece.

Meanwhile preheat an oven to 180 degrees centigrade and lay these out on large baking trays trying not to overlap too much to allow for even cooking within the oven. Place in the oven and check every few minutes until it is crisp and ready to eat, it usually takes around 10 minutes, depending on your oven. Do make sure to keep checking it regularly as if it is left for too long it will turn brown and taste bitter. The garlic should begin to cook with the leaves and fill the kitchen with the smell of roast garlic, most definitely one of my favourite smells.

Once crispy drizzle with the remaining soy mix in the bowl, making sure to strain out any raw garlic that did not go into the oven, sprinkle with white pepper and serve immediately.

Cheers for reading,

Sebby Holmes  (Director / Head Chef Farang London Ltd)

30 thoughts on “Crispy Chilli Kale with Roasted garlic, Sweet Soy & White Pepper

  1. Reblogged this on lifexperimentblog and commented:
    Good evening, all!

    I love kale, and simply put recipes (those who know me, know that I both have trouble in the kitchen and that I fall in stilettos) and I am so excited to follow the blog https:/www.articuleate.com
    Sebby Holmes ( I reeeeaaalllly hope I spelled that correctly) is a top chef in a Thai restaurant in the UK and he has decided to share some of his top secret recipes! I was super excited to find a simply-put (meaning; it looks simple, until I try to make it) recipe for kale! He was happy to share it with you, and so am I!
    Please check out articulate.com and I only hope that Sebby will let us know which restaurant (and which shifts) he works in, so that we can come visit next time we are in UK!
    Thanks for reading and enjoy!
    -Mliae

  2. This recipe is kale’s last chance… I’ve cooked it in so many different ways and it just tastes horrid… maybe freezing it will change my mind…
    Great post!

    • Thanks Chris. Let me know how you get on. It’s a favourite at the restaurant as an appetizer and works very well with a nice cold bottle of beer to get those taste buds in action!

    • Maybe you could get out there in the spring? My stepdad’s family are Italian so I’ve been out a few times. My mum got married out there in a fairy tale castle. The food was incredible 😋

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