At this time of the year, kale (Brassica oleracea Acephala Group) is plentiful and cheap in England. Until the end of the Middle Ages, kale was one of the most common green vegetables in all of Europe. It is a relative of the wild cabbage, and my Welsh mother said it is used to feed cattle.  But it is also a superfood – only 3 tablespoons of this dark green leafy veg make up one fifth of your 5-a-day requirement.

Here’s my simple and quick recipe to get children and adults munching kale:

INGREDIENTS:
1 bag kale
5 tablespoons olive oil
2 teaspoon Braggs Liquid Aminos
Chili flakes
Sea salt

Preheat the oven to 100 deg. You want the oven to be on lowest possible heat to slow-roast the kale, so that it gets crispy and loses none of its nutrients.

Combine the olive oil, Braggs, chilli flakes and sea salt. Pour it into the bag containing the kale and give it a good shake. When the kale is evenly coated, pour onto a baking tray. Slow-roast for an hour, or until it’s crispy.