Crispy Christmas Kale

• kale↗200g g

  sliced, with tough stems removed

• vegetable oil↗2 tbsp tbsp
• garlic cloves↗2

  grated

• ground clovespinch of
• star anise¼ tsp ground tsp
• cinnamon↗pinch of
• orange↗1 small

  zest and juice

• sherry vinegar↗1 tbsp tbsp
• extra virgin olive oil↗2 tbsp tbsp
• chestnuts↗100g cooked g

  coarsely chopped

• raisins↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 190 °C/170 °C with convection/gas 5 and line two baking trays with parchment paper. Place the kale in a large bowl and toss it with the oil, garlic, cloves, star anise, cinnamon and a generous amount of spices. Spread the kale mixture onto the prepared trays in a single layer, then roast for 15–20 minutes, stirring halfway through, until the leaves are crispy and the stems are tender — watch the kale as it can burn quickly. Let cool.

2. 2

   Meanwhile, prepare the dressing. Zest and juice the orange, add the vinegar and oil, whisk with a whisk, then add the coarsely chopped chestnuts and raisins. Toss the dressing with the kale and serve.