Great Dixter<\/a> being open to the public is the opportunity to exchange recipes and vegetable-growing tips with visitors. This recipe comes from a lady I got talking to one day when I was working in the garden. I tried it that same night and loved it. Since then, lots of friends have taken the recipe home with them after eating it here. It makes a fantastic side dish with grilled fish or chicken: the lemon really cuts through the oil and lightens the earthy flavour of the kale. It\u2019s also a delicious appetiser with a chilled glass of wine or champagne before lunch or dinner. Note that it\u2019s important to chop the kale yourself \u2013 the stuff sold in supermarkets is chopped too small.<\/p>These crisps make great use of one of the true stars of the winter vegetable garden: kale, which will be at its finest after a cold snap, when the low temperatures have turned some of the starches to sugars. <\/p> <\/body><\/html>\n
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