On a weekend that spent in Lisbon, we were walking down the street near by Campo Pequeno and walked down a street market with several stalls* where they were selling various fruits and vegetables and where I finally found the famous kale cabbage that has been highlighted in recent times in the U.S.
Cabbage kale is a super curly cabbage still unusual in Portugal that is preferred by those who do not like the bitter taste typical of traditional cabbages for having a milder flavour.
This cabbage can be eaten raw in salads, juices or pestos, can be sauteed, baked in the oven to make chips, it can be used in soups, stewed or simply cooked in water or steam. In our case we decided to use it as an accompaniment: baked in the oven to make crispy and tasty chips!
As for you I do not know, but here we will present it at our Christmas table as a snack to be eaten throughout the day and we have no doubt it will leave certain people surprised and wishing for more!
* the stalls where I bought the cabbage kale was from Quinta do Arneiro, a company that makes deliveries to the domicile of organic baskets, visit their page here
Ingredients (for a dozen kale cabbage leaves)
- 1 dozen leaves kale cabbage beaded - 2 tsp of lemon juice - 2 tsp of olive oil - salt, q.s. - black pepper, q.s.
Preparation
Start by washing the kale cabbage leaves thoroughly. On a board, cut the sheets into the similar shape of a potato chips. Place on a baking sheet topped with parchment paper. In a bowl, combine the olive oil, lemon juice, salt and black pepper and stir well. Pour the sauce over the cabbage leaves and wrap these well. Bake in preheated oven at 175 ° C for 10 to 15 minutes or until the leaves are crisp. Serve as an accompaniment or simply as an addictive but very healthy snack!
