Miso and sesame kale chips

Ingredients

For 1 serving

• Tuscan kale100 g
• Miso10 g
• Extra virgin olive oil1 teaspoon
• Sesame seeds5 g

Contains: soy, sesame

In season: October – March

Method

1. Heat a conventional oven to 150 °C and line a baking tray with baking paper.
2. Wash the cavolo nero and dry it very thoroughly with a tea towel; strip the leaves off the tough central rib with your fingers and tear them into pieces about 5 cm.
3. In a bowl, mix the miso with the oil until smooth, add the leaves and massage them with your hands until evenly coated.
4. Spread them on the tray in a single layer without overlapping and bake for 15–18 minutes, until crisp and dry but still green: any longer and they turn bitter.
5. Sprinkle with the sesame seeds as soon as they come out and let them cool for a few minutes.