Some of the most surprising and greatest results emerge from sheer coincidence. It was a similar case for this crispy kale. I planned to use kale with sweet potato marinated Chinese style with soy sauce, garlic, roasted sesame oil, chili and ginger, and baked along with a whole char or trout in the oven. The result was surprising – an effect I originally haven’t intended or planned to achieve. All kale leaves that were standing out from the vegetable bed got wonderful crispy, resulting in a kind of kale chips with Chinese flavor.
I submitted this starter and the following two recipes to the 2011 ZEITmagazin cooking competition. The topic of the call was to create a meatless menu, though not strictly vegetarian, because fish was still allowed. While thinking about what to submit, I had the idea to tighten the limitations and create each dish using only one single color. There are plenty of ingredients available during spring and summer, so I thought, it’s a realistic and solvable task. The dish below was the starter for the competition, consisting only green ingredients.