Crispy chilli & Szechuan peppercorn cavolo nero with roasted Thai garlic & sweet soy

Autumn is an awesome time for produce and there is some seriously tasty stuff around 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, curry, 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, It’s even commonly eaten raw in smoothies as it’s high in antioxidants if you’re into that kind of thing? I like to keep the stems also, when thinly sliced these can be pickled and used as tasty additions to curries and salads, definitely worth a go at some point if you have never tried it.

Thai baby garlic is smaller and sweeter, at Farang we buy it young so the skins can also be eaten as they are thinner.

People always say that you should wait until after the first frost to allow kale to sweeten and soften naturally and be at its best. To this I agree, but to waiting, most certainly not! If your kale is tough and a little bitter, stick it in the freezer for a few hours before preparation, this helps sweeten and soften the leaves making them delicious to eat and easier to cook.

Ingredients (Serves 2-3, Vegan)

• 10 cloves Thai baby garlic (or 6 cloves of regular garlic if unavailable)

• 20g ginger, peeled

• 2 teaspoons coriander roots, washed and chopped (optional)

• A small pinch coarse sea salt

• 100ml light soy sauce

• 1 tablespoon kejap manis (sweet soy sauce)

• 1/2 teaspoon dried chilli powder

• 2 teaspoons soft brown sugar

• 1 teaspoon caster sugar

• 300g kale, thick stems removed and ripped into roughly 4cm by 8cm pieces

• 1 tablespoon sesame oil

• 1 teaspoon Szechuan peppercorns, toasted and ground to a fine powder

Method

1. Prepare the Paste: In a pestle and mortar or food processor, combine the peeled garlic, ginger, and coriander roots. Pound to a paste, using a little coarse sea salt if needed.

2. Mix the Marinade: Add all the other ingredients except the kale to the paste and loosely combine.

3. Coat the Kale: Thoroughly toss the marinade through the kale, ensuring every piece is well coated.

4. Preheat the Oven: Set your oven to 80°C. Line large baking trays with parchment paper and spread the kale out evenly, ensuring not to overlap too much.

5. Roast to Perfection: Place the trays on the lowest oven shelf. Check every 15 minutes after the first hour. The kale should take around 1.5-2 hours to become crisp, depending on your oven. Keep an eye on it to prevent browning and bitterness.

6. Cool and Serve: Once crispy and dry to the touch, allow the kale to cool if not eating immediately. Serve warm as a pre-dinner snack or store in an airtight container for a few days. Pair with sweet chilli, burnt chilli, or sriracha for a zesty dip.

These kale crisps are not only a feast for the senses but also a testament to the magic of slow cooking. Remember, patience is key—good things come to those who wait! If you try this recipe, do share your thoughts (unless they're unkind, in which case, perhaps keep them to yourself). Hope to see you soon at Farang London for more culinary delights!