Kale's one of those foods that January was made for. Everyone's trying to shed their holiday pounds, but you've still got that snacking urge. And, handily enough, it's best eaten in January when the stuff is filling the field and can be brought fresh.
It's great in smoothies, you can stream it, stew it, and if you really wanted too you could nibble it raw. And while all these ways are great, and seeing your banana and mango smoothie turn from yellow to green is particularly fun - they're all a bit time consuming.
And while I have a mountain of work piling up besides my laptop, I'm trying (and failing) to minimise my kitchen time, and maximise my typing time. And that is where crispy kale comes in. It sits beside my laptop all afternoon and fights off my hunger pangs.
Not to mention it tastes just like the crispy seaweed that you get from your local Chinese takeaway - minus the excess fats, oils and calories.
But, the best part? It takes less than 10 minutes to make, tastes delicious and has a lot less calories in it than a bag of crisps.
All you're going to need is half a bag of kale, salt, your oil of choice and a sprinkle of sugar.
Pre-heat your fan oven to 220￮c
Finely chop your kale, making sure that you've removed the vein before hand and scatter evenly onto a baking tray. Season with salt, drizzle with oil and sprinkle with sugar.
Place in the oven for 6-7 minutes - the kale should have deepened in greenness but not turned brown.
Pour into a bowl and nibble your way through the afternoon.