On Salt Spring we can grow kale year-round so there is always a good supply for this quick, nutritious snack. Our favourites are BBQ & Roast Rub, Monsoon Tandoori, Arabian Baharat, Monsoon Balti or Durban Curry for a hot version.
1 bunch kale
1 – 2 tbsp Monsoon Coast Spice Blend of your choice
4 TBL olive oil
Salt to taste almonds
Pre-heat oven to 375 degrees.
Line baking sheet with parchment paper.
Remove the large vein from the kale. Tear into bite size bits and wash well. Dry in a salad spinner or pat dry with a clean tea towel.
Place olive oil, Monsoon Coast blend and salt into a large bowl. Mix until combined.
Add the kale and toss until coated. You may want to use your fingers to rub the oil evenly into the leaves.
Spread kale evenly over baking sheet. Bake at 375 for 10-15 minutes. Stir a few times to ensure they don’t burn.