Roast Kalettes

Roast Kalettes
 
Kalettes have been a big hit at the farm since we started growing them about 5 years ago. Small, green/purple leafy flowers, Kalettes are across between Brussel sprouts and kale. They are nutty and sweet with no bitterness and quick to cook. Steam, stir fry or roast them (as below) them for crunchy edges.
 
Ingredients
 
Kalettes (approx. 300g)
1-2 tbsp oil (olive oil or melted coconut oil)
Salt and pepper

Method
 
1.    Preheat the oven to 220°C/Fan 200°C/gas mark 7.
2.    Give the Kalettes a good wash in the sink or a bowl to dislodge dirt etc. 
3.    Dry off any excess water by spinning in a salad spinner or laying out on a tea towel and patting dry. 
4.    Scatter the Kalettes onto a large baking tray and drizzle with oil. Stir to coat & season with salt and pepper.
5.    Roast in the oven for about 7 minutes, check and turn the kalettes over. 
6.    Roast for about another 4-5 minutes or until the leaves are crispy and browned on the edges.