I had to name this seasonal bento after the ingredient I NEVER thought I would bring for lunch: kale — boerenkool in Dutch, making this a Boerenkool Bento.
Apologies for the grainy picture: I was in a hurry to get to the dentist and didn’t notice my camera was set to high ISO.
Mandarin slices, grilled eggplant (from a jar), radishes, sweet peppers & green olives, gherkin and crispy kale, oven-roasted with olive oil and African Peper Mix (recipe below).
Leftover red cabbage slaw (which tasted much better after a night of resting), toasted pecans and apple.
And if you’re thinking that this lunch is too low on carbs and protein, you’re right. I also brought sandwiches with mushroom pate and tofutti cream cheese.
Oven-roasted crispy kale
This recipe for crispy kale is super easy!
- 250 grams kale leaves
- olive oil
- 1 tablespoon thyme
- Fairtrade African Peper Mix (or ground pepper & sea salt, maybe a tiny bit of garlic powder)
- Preheat oven to 200°C.
- Wash and thoroughly dry kale leaves.
- Tear leaves from stalks and put in a big bowl.
- Sprinkle generously with olive oil, the thyme and African Peper Mix (or freshly ground pepper and sea salt) and mix well.
- Spread evenly on a baking sheet in the oven.
- Bake for about 20 minutes until crispy — keep an eye on them or they may burn!
This kale is great for a snack, a side dish or as a topping on your salad (add it at the last moment or it’ll get soggy).
Check out What’s for Lunch Wednesday (week 79) for other great bentos!