Details
8 min
12 min
vegan
Wilhelm Studio
Method
Preheat oven to 175 °C. Line two baking sheets with baking paper.
Wash kale and dry off with a kitchen towel. Cut the stems off the leaves with a kitchen scissor and dispose of the stems. Rip or cut kale into bite size pieces. Mix kale with olive oil in a large bowl and add salt and pepper. Optionally add vegetable bouillon or yeast flakes. Transfer to the prepared baking sheets and distribute evenly. Bake for 12 to 14 minutes.
Ingredients
- 1 bunch kale (about 200 g)
- 3 tbs Rapunzel olive oil mild cold pressed
- ¼ tsp Rapunzel sea salt with iodine
- ¼ tsp pepper
- 1 tsp Rapunzel vegetable bouillon without yeastor 4 tbs Rapunzel yeast flakes
- 5 tbs Rapunzel olive oil mild extra virgin
- ½ tsp Rapunzel sea salt
- 3 tbs Rapunzel gomasio, sesame and sea salt
or toast sesame seeds and grind them with a mortar - 1 tbp tamari
- 5 tbp Rapunzel olive oil mild, extra virgin
- 2 tsp of Rapunzel green pepper
- 2 tbs of juice from one lemon
- ½ tsp Rapunzel sea salt iodized
- 5 tbp Rapunzel olive oil mild, extra virgin
- ½ tsp Rapunzel sea salt iodized
- ½ Chilli pepper, cut into small pieces
- 1 clove of garlic, finely chopped