Roasted Greens

Love crispy kale? It’s not the only thing that is utterly delicious when roasted till crisp around the edges. Try it out with pak choi or spring greens.

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  • 1 large or 2 smaller heads of pak choi or spring greens
  • A gloss of oil
  • Sea salt and freshly ground pepper
  • 1 lemon or lime
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1. Preheat your oven to 230°C/Fan 210°C/Gas 8. Set a baking tray on the top shelf to heat up.
2. Halve your greens (or quarter if they’re on the large size). Arrange on the heated baking tray. Gloss with a little oil. Dust with salt, pepper and lemon or lime zest. Add a squeeze of juice.
3. Roast cut side-down for 5-10 mins or till just tender. Flip. Roast 5 mins more or till crisp around the edges.
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