Eat your greens!

Here are the two extra greens recipes that I promosed you in this week's newsletter.
The first is from a customer, Ginny Blonde, and transforms kale into something unrecognisable- by all accounts, this could be an advantage......

KRISPY KALE

Heat up the oven to about 180*/ gas mark4. Meanwhile, thoroughly wash your kale and rip leaves into several pieces, removing any stems; large leaves work the best. Lay it on a large, very lightly greased flat metal baking tray, place in the oven and leave for about 20 minutes until the leaves have gone dry and crispy, while retaining their bright green colour. Oooh! This tasty snack lasted no time in the office, it would be great with other crispy things in a salad , or sprinkled on top of pasta or rice, or just on it’s own- no prepping time, an ideal “recipe”!

We have been eating purple sprouting broccoli for weeks now. I think it's wonderful, but just in case enthusiasm is flagging, here is an adaptation of a very simple broccoli recipe by Antonio Carluccio:

SAUTEED BROCCOLI
Very lightly steam your broccoli spears until barely soft. In a wok, sizzle 2 finely sliced garlic cloves with either a fresh chilli, or some chilli flakes, taking care not to burn the galic. Throw in your broccoli, toss around for a few seconds, then apply salt, black pepper and lemon juice to suit, and serve instantly!