When first encountering kale, one might be a bit dubious about eating it.

The leaves and stems look hardy, and can be extremely dark green or purple in colour, depending on the variety.

However, it’s worthwhile giving kale a try. Being part of the brassica family, it’s full of goodness.

So don’t let it’s looks {I actually think kale looks rather beautiful} or any past bad experiences put you off — the method of cooking and flavourings you use are what can really make a food shine.

Here are some ways I’ve enjoyed kale:

• in my dhal
• added to soups
• blended in smoothies
• juiced
• omelette
• sautéed in coconut oil, garlic and some spices
• kale chips! {recipe below}

Kale chips

If you haven’t tried kale before or want to entice kids {or partners} to eat kale, kale chips is a fun and non-threatening way to do it.

Serves 2–3 | Cooking time 15 minutes | dairy-free, gluten-free, vegan

• ½ large bunch curly kale {green or purple}
• 2 tsp coconut oil {melted} or cold-pressed olive oil
• 2 tsp tamari/soy sauce {use wheat-free tamari for gluten-free}
• 1 tsp mirin, optional

Heat oven to 170ºC/340ºF {150ºC/300ºF fan-forced}

Line an oven tray with unbleached baking paper

Remove the kale stalks by holding the end of the stalk, then running your fingers down it, shearing the leaf off

Tear kale leaves into large pieces, then wash and spin dry in a salad spinner or pat dry using a paper towel

In a bow, toss the leaves with the remaining ingredients. Use your fingers to help coat the leaves

Lay leaves flat onto the lined tray and place in the oven

Bake for 10–15 minutes {check at about the 8 minute mark, then again every couple of minutes; you’re looking for dried crisp leaves, but need to be careful as they burn easily}.

{Tip: you can chop the stalks and use in blended soups so they don’t go to waste.}

Serving suggestions

I like to serve kale chips as part of a meal for added micronutrients, fibre and texture. I’ve served it atop soft meals for extra texture, like soups, dhal and salads — only adding a few chips at a time so they don’t get soggy.