Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted). Line a large baking tray with parchment paper.
Wash and dry the cavolo nero and then pat dry very well, discard the inner stalk. To remove the stalks, hold the leaves with one hand, then pull out the stalk from the center and discard, retaining the rest of the leaf. Group a couple of leaves together, and then fold in half and slice very thinly into thin strips (aka chiffonade). Repeat with the remaining cavolo nero.
Place the finely shredded cavolo nero on the pre lined baking tray. Add the oil and season with sea salt and 1 tsp. sugar. Massage the leaves until everything is coated in the oil, salt and sugar.
Place in the pre-heated oven for 10 minutes, ensuring you give the cavolo nero a stir after the first five minutes. Once the cavolo nero has been in the oven for 10 minutes, stir again and reduce the oven temperature to 325°F, gas mark 3, 160°C (140°C fan-assisted). Cook for a further 10 minutes, again after the first 5 minutes give the cavolo nero a good stir. Remove from the oven once its crisp, sprinkle a pinch of white sugar all over the seaweed.
Cool slightly and then place in a serving dish. For an authentic touch to the middle, I add a touch of coconut sugar.
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