![]() As insurance I’ll keep taking cuttings to propagate. Apparently it can live for up to 10 years. I look forward to seeing what happens next year. Since then it hasn’t sent up any more flower shoots. They were like purple sprouting broccoli in taste and texture. I picked the 2 flowering stalks that grew and ate them. I was worried that the plant would die if it managed to set seed. I was quite surprised when my purple tree collard flowered in February. This is a bit more well done than I’d like, but it tastes like the crispy seaweed in Chinese restaurants.They will shrink and crisp on the grill tray.It only takes 2 huge leaves to fill a grill tray.Roast at 180 0C for about 7 mins or until crispy and slightly brown at the edges. Toss in a mixture of a teaspoon of sunflower oil, a dash of sesame oil, a pinch of sugar and a pinch of salt (or again… chicken stock) before laying on a grill tray in a single layer. Remove the stem and the central vein of the leaf (otherwise you get slightly soggy crisps)and chop into pieces. ![]() The older leaves, and this includes the huge leaves, make great kale chips.
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